Cold brew coffee brewing system and method

ABSTRACT

A cold brew coffee brewing system to prepare cold brew coffee by extraction of coffee grounds with brew water in a single-past, non-immersion extraction operation uses a tower unit with first and second receiving locations to receive a pre-infusion container for preparation of a pre-infusion mixture of coffee grounds during a pre-infusion operation and to receive an extraction vessel containing the transferred pre-infusion mixture for extraction processing to prepare cold brew coffee product, which is collected in a collection container received in the second receiving location of the tower unit. A brew control system controls operation of the water dispensing system during a cold brewing process cycle, and including a controller unit having stored therein multiple profiles for different cold-brew coffee product that may be prepared at the direction of the controller unit. A network may include multiple such cold brew coffee brewing systems connected with a central server.

REFERENCE TO OTHER APPLICATIONS

This application claims the benefit of U.S. provisional patentapplication No. 62/968,037 entitled “COLD BREW COFFEE BREWING SYSTEM ANDMETHOD” filed Jan. 30, 2020, the entire contents or which areincorporated by reference herein for all purposes.

FIELD

This application relates to preparation of cold brew coffee, includingin relation to a cold brew coffee brewing system and network and amethod for preparing cold brew coffee products.

BACKGROUND

Cold-brew coffee is coffee brewed using cooler water to extract flavorsfrom coffee grounds, compared to hot water extraction methods in whichthe coffee flavors are with extracted very hot water that may be near oreven above the boiling temperature of the water. Such hotwater-extracted coffee includes, for example coffee prepared by steepingwith hot water in a French press, percolated coffee, hot-drip coffee andespresso. In contrast to brew water temperatures near boilingtemperature for hot water extraction processes, feed water temperaturefor making cold-brew coffee may often be 40° C. or lower, and often muchlower. The temperature of the feed water may often be at ambienttemperature (e.g., room temperature), or may be at a reduced temperatureto ambient temperature (e.g., chilled temperature). Cold-brew coffee isoften made from water either at ambient room temperature or water thathas been chilled, for example by adding ice to the water orrefrigerating the water prior to the brewing operation. Because of thelower water temperature, there may be a significantly different mixtureof components extracted from the coffee grounds during the brewingprocess than for hot water extraction brewing methods, and as a resultcold-brew coffee may have a significantly different flavor and feel.

Hot brewing cycles for preparing hot water-extracted coffee tend to berelatively short, on the order of several minutes for hot-drip coffeeand even shorter for espresso. As a result in commercial retail coffeeestablishments such as coffee shops and restaurants, hot water-extractedcoffee is normally made as needed during the business day largely inresponse to customer demand. In contrast, cold-brewing cycles tend to bequite long, often on the order of several hours, and requiresignificantly more planning and lead-time for such a commercial coffeeestablishment.

One type of brewing technique for cold-brewing coffee involves steepingthe coffee grounds in a bath of the cool water for many hours, followedby separation of the cold-brew coffee from the used coffee grounds usinga screen or filter. Such a cold-steeping technique may be performed forexample in a French press-type system or in a so-called “Toddy” system.Such cold brewing techniques may be referred to as immersion brewingtechniques. Another type of brewing technique for cold-brewing coffeeinvolves dripping the cool water over a bed of coffee grounds forseveral hours and collecting the cold-brew coffee exiting the coffeegrounds over that long brewing cycle. Such a slow-drip technique issometimes referred to as a Kyoto-style brewing technique. Such slow-driptechniques are non-immersion cold brewing techniques, and typicallyinvolve only a single-pass extraction of the coffee grounds with appliedwater. Both of these types of techniques (immersion and non-immersioncold brewing) may be used to prepare high-quality cold-brew coffee,although the brewing systems in both cases tend to be of limited sizedesigned to brew only small quantities of cold-brew coffee. Commercialestablishments therefore may need to operate several of these brewingsystems to produce larger quantities of cold-brew coffee. This problemis compounded if a retail establishment wants to provide a menu of coldbrew coffee product options to customers, because equipment must beprovided to provide for preparation several batches of significantvolume of the different cold brew coffee products. In addition toproblems of high equipment requirements and long lead times, such ascenario also presents a problem of being labor intensive to prepare thedifferent cold brew coffee product batches in sufficient quantity. Withrespect to the cold-steep brewing technique, the cold-steep brewingsystems tend to be relatively more convenient to use and relativelyeasier to clean in preparation for the next cold-brewing cycle. Howeverone problem with such cold-steep immersion brewing systems is that asignificant amount of the coffee brewing potential of the coffee groundsmay be effectively lost due to residual cold-brew coffee that remainswith the used coffee grounds. With respect to cold-drip non-immersionbrewing methods, the cold-drip brewing systems tend to be cumbersome andnot easy to use and not easy to clean in preparation for the nextbrewing cycle.

One non-immersion cold brew coffee brewing system designed for makingvery large batches of cold brew coffee is described in U.S. Pat. No.10,517,314 B2, the contents of which are incorporated herein inentirety. Although the cold brew coffee brewing system described in thatpatent is significantly easier to use to prepare very large batches ofcold brew coffee, it takes up a lot of space that is often not availablein retail coffee outlet, prepares batches of coffee that are too largefor many retail coffee outlets and is not set up to prepare a number ofdifferent cold brew coffee products in a manner that would satisfydemands of many specialty retail coffee outlets. There is a significantneed for cold brew coffee brewing systems and methods better suited forthe space and product preparation requirements of specialty retailcoffee outlets.

SUMMARY

The first aspect of this disclosure is directed to a cold brew coffeebrewing system to prepare cold brew coffee by extraction of coffeegrounds with brew water in a single-pass, non-immersion extractionoperation following a pre-infusion operation to pre-infuse the coffeegrounds with pre-infusion water, the system comprising a baseconfiguration. The extraction operation may also be referred to as thebrew operation or the brewing operation. The base configuration for thecold brew coffee brewing system comprises:

a flow-through extraction vessel to retain coffee grounds forsingle-pass, non-immersion extraction of the coffee grounds with waterto prepare cold brew coffee, the extraction vessel comprising afluid-permeable support to support coffee grounds in an extraction bedvolume in the extraction vessel during the extraction operation;

a tower unit, comprising a plurality of receiving locations to receivefluid containers or process vessels, the plurality of receivinglocations comprising:

-   -   a first receiving location configured to selectively receive the        extraction vessel in a brewing orientation in an elevated        position for the extraction operation, wherein in the brewing        orientation the extraction vessel is fluidly open at a fluid        exit end adjacent a bottom of the extraction vessel for flow of        cold brew coffee out of the fluid exit end for single-pass,        non-immersion extraction of coffee grounds to prepare the cold        brew coffee; and    -   a second receiving location, at a lower elevation than the first        receiving location, configured to selectively receive a        collection container in a collection orientation to receive and        collect the cold brew coffee from the extraction vessel during        the extraction operation for preparation of a cold brew coffee        product comprising the collected cold brew coffee in the        collection container; and

a water dispensing system configured to dispense the brew water into theextraction vessel above the coffee grounds in the extraction vessel inthe brewing orientation at the first receiving location during theextraction operation.

A number of feature refinements and additional features are applicableto this first aspect of the disclosure. These feature refinements andadditional features may be used individually or in any combination withsubject matter of this aspect or any other aspect of this disclosure. Assuch, each of the following features may, but are not required to be,used with any other feature or combination of features of this aspect orany other aspect of this disclosure.

The water dispensing system may be configured to provide thepre-infusion water to a receiving location of the tower unit during thepre-infusion operation, which may be the first receiving location or thesecond receiving location. In one implementation, the water dispensingsystem may be configured both to provide the pre-infusion water to thefirst receiving location during the pre-infusion operation to mix withcoffee grounds for preparation of a pre-infusion mixture and to providethe brew water to the first receiving location for the extractionoperation. In another implementation, the water dispensing system may beconfigured to provide the pre-infusion water to the second receivinglocation during the pre-infusion operation and to provide the brew waterto the first receiving location during the extraction operation. In onepreferred configuration, the water dispensing system includes separatewater dispensers for dispensing the pre-infusion water and the brewwater, and in some implementations to dispense the pre-infusion water ata much higher flow rate than dispensation of the brew water. Separatewater dispensers advantageously permits the pre-infusion water to bequickly dispensed to prepare the pre-infusion mixture and the brew waterto be dispensed at a much lower flow rate conducive to preparation ofcold brew coffee product. . The water dispenser for the brew water willtypically be disposed to provide the brew water to the first receivinglocation. A separate water dispenser may be disposed to provide thepre-infusion water also to the first receiving location or,alternatively, may be disposed to provide the pre-infusion water to thesecond receiving location. However, in other configurations, thepre-infusion water and the brew water may be dispensed from the samewater dispenser dispensing water to the first receiving location, forexample when the flow rates of pre-infusion water during thepre-infusion operation and brew water during the extraction operationare similar. This may be the case for example, with a second variationfor preparation of a pre-infusion mixture in the extraction vessel,discussed below.

The pre-infusion water may be dispensed to a receiving location for thepre-infusion, which may for example be the first receiving location orthe second receiving location. The dispensed pre-infusion water may bedelivered to a pre-infusion container pre-loaded with the coffeegrounds. Advantageously, such a pre-infusion container may beselectively receivable in a pre-infusion orientation in the firstreceiving location or the second receiving location to receive thepre-infusion water to prepare the pre-infusion mixture in thepre-infusion container.

After preparation of the pre-infusion mixture in such a pre-infusioncontainer, and the pre-infusion mixture may be transferred to theextraction vessel, which may then be disposed in the first receivinglocation in the brewing orientation for the extraction operation.Implementations including dual utility and water dispensation featuresat the first receiving location, for dispensing both pre-infusion waterand extraction water to the first receiving location, permits efficientutilization of space of the cold brew coffee brewing system and permitssignificant control of processing in a compact space for preparation ofcold brew coffee products.

Alternatively, rather than dispensing the pre-infusion water to apre-infusion container that is a different container than the extractionvessel, the dry coffee grounds may be initially loaded into theextraction vessel, the extraction vessel with the coffee grounds may bedisposed in the first receiving location and the pre-infusion water maybe dispensed to the first receiving location into the extraction vesselabove the coffee grounds, to prepare the pre-infusion mixture in theextraction vessel. In a first variation of preparing the pre-infusionmixture in the extraction vessel, the extraction vessel may be disposedin the first receiving location in a pre-brewing configuration, which isdifferent than the brewing orientation. In the pre-brewing orientation,a bottom end of the extraction vessel may be closed to fluid flow out ofthe bottom end of the extraction vessel, so that in the pre-brewingorientation the extraction vessel acts as a liquid hold-up container, asopposed to the brewing orientation in which the extraction vessel isfluidly open at the bottom end to permit cold brew coffee to exit thebottom end during the extraction operation. In some implementations, theextraction vessel may have a valve feature at a bottom end of theextraction vessel that is in a closed position to prevent fluid flow outof the bottom end of the extraction vessel in the pre-brewingorientation during the pre-infusion operation, and the valve feature maybe in an open position when the extraction vessel is in the brewingorientation to permit the cold brew coffee to exit the bottom end forcollection during the extraction operation. Between the pre-infusionoperation and the extraction operation, the orientation of theextraction vessel as received in the first receiving location may bechanged from the pre-brewing orientation at the end of the pre-infusionoperation to the brewing orientation for the extraction operation. Whenusing the first variation to prepare the pre-infusion mixture in theextraction vessel, the pre-infusion operation may be conducted in amanner similar to when using a pre-infusion container, except that it isnot necessary to transfer the pre-infusion mixture to the extractionvessel for the extraction operation, although the extraction vessel willneed to be reoriented from the pre-brewing orientation to the brewingorientation for the extraction operation. For example a similar profileof pre-infusion water dispensation may be used and the pre-infusionwater and coffee grounds may be manually mixed in a similar manner,prior to the extraction operation. Advantages of using the firstvariation to prepare the pre-infusion mixture in the extraction vesselincludes not having to transfer the extraction pre-infusion mixture froma separate pre-infusion container to the extraction vessel. However,advantages of using a separate pre-infusion container include permittinga simpler design for the extraction vessel and reducing wear on theextraction vessel.

In a second variation of preparing the pre-infusion mixture in theextraction vessel, the extraction vessel containing dry coffee groundsmay be disposed in the first receiving location in the brewconfiguration, with the bottom end of the extraction open to fluid flowout of the bottom end of the extraction vessel, and the pre-infusionwater may be dispensed to the first receiving location into theextraction vessel above the coffee grounds to wet the coffee grounds toform the pre-infusion mixture. When performing the pre-infusionoperation using this second variation, the rate of addition of thepre-infusion water should preferably be very slow, and more preferablyusing a pulsed water addition profile, to provide the pre-infusion watersufficient time to diffuse through and saturate the coffee groundswithout significant flow of pre-infusion water through and out of thebottom of the coffee grounds during the pre-infusion operation. If wateris added too quickly during this second variation, then significantpotential exists for channeling of water through the coffee groundswithout substantially complete saturation of the coffee grounds, whichcould lead to significant product yield and/or product quality issuesfor cold brew coffee product collected during the extraction operation,as brew water will tend to preferentially flow through the channelsformed during the pre-infusion operation and will bypass and notadequately extract a significant portion of the coffee grounds.Accordingly, when using this second variation, performance of thepre-infusion operation may require a significantly longer time thaneither the first variation or when using a pre-infusion container,because the average rate of addition of the pre-infusion water will tendto be much lower when using the second variation. Also, even withcareful control of the rate of pre-infusion water addition during thesecond variation approach, saturation of the coffee grounds tends not beas complete or uniform as when using the first variation with theextraction vessel in a pre-brewing orientation or when using a separatepre-infusion container. For these reasons, pre-infusion using either apre-infusion container or using the first variation with the extractionvessel is preferred. However, advantages of using the second variationof preparing the pre-infusion mixture in the extraction vessel includenot requiring as much time or attention from a user/operation to performa cold brew coffee brewing cycle, because the second variation typicallywill not include having the user/operator to manually mix thepre-infusion water and the coffee grounds, will not require eithertransfer of the pre-infusion mixture to the extraction vessel orreorientation of the extraction vessel from a pre-brewing orientation toa brewing orientation, and will not involve input of a separate controlinstruction to a brew control system to proceed to the extractionoperation following completion of the pre-infusion operation. Also,because the average rate of water addition using the second variation ismuch slower than when using the first variation or the pre-infusioncontainer, it is easier to dispense both the pre-infusion water and thebrew water from a single water dispenser.

In various implementations, the cold brew coffee brewing system mayinclude a collection container and/or a pre-infusion container. The feedwater temperature for both the pre-infusion water and the brew water,and as dispensed to the first receiving location or the second receivinglocation, as the case may be, may often have a temperature of notgreater than 80° C., not greater than 60° C., not greater than 40° C. oreven not greater than 35° C. Such water should generally be abovefreezing, and may be at least 3° C., at least 5° C. or even at least 10°C. Such water temperature may often be at ambient temperature (e.g.,room temperature), or may be at a reduced temperature to ambienttemperature (e.g., chilled temperature).

In some implementations, the cold brew coffee brewing system may includea manually operable flow adjustment valve to permit manual adjustment ofbrew water flow rate for dispensation to the first receiving location.Such manual adjustment advantageously permits fine adjustment of brewwater flow rate to approximately correspond with a target flow ratewithout complexity and possible feedback stability issues with automatedcontrol. In other implementations, the cold brew coffee brewing systemmay include an automatic flow control system to automatically maintainthe brew water flow rate close to a desired flow rate for dispensationof the brew water.

In some implementations, the cold brew coffee brewing system includes abrew control system to control operation of the water dispensing systemduring a cold brewing process cycle for preparation of a cold brewcoffee product. The brew control system may include a controller unitand one or more flow control valves in communication connection with thecontroller unit. The controller unit may have one or more stored productprofiles for one or more cold brew coffee products that may be preparedby the cold brew coffee brewing system. Each product profile includesproduct preparation parameters for preparation of the corresponding coldbrew coffee product. The controller unit may be configured to execute abrew control operation for performance of the cold brewing process cycleto prepare cold brew coffee product corresponding to the productpreparation parameters. The brew control system may include a userinterface in communication with the controller unit, and the userinterface may be configured to display information to a user/operator ofthe cold brew coffee brewing system and receive input of instructionsfrom the user for preparation of a cold brew coffee product. Such a brewcontrol system advantageously provides flexibility to utilize the coldbrew coffee brewing system to prepare cold brew coffee productscarefully controlled to provide consistency between batches ofhigh-quality cold brew coffee product, and for a number of differentcold brew coffee products prepared according to different productpreparation parameters.

The brew control system may beneficially permit programming a variety ofdifferent product profiles (different combinations of productpreparation parameters) to prepare a variety of different cold brewcoffee products. Among such product preparation parameters may be feedcoffee source, feed coffee quantity, coffee grind requirement, totalquantity of pre-infusion water, total quantity of brew water, totalyield of cold brew coffee, brew time for performing the extractionoperation, pre-infusion water dispensation profile to the receivinglocation for pre-infusion (e.g., to the first receiving location or tothe second receiving location depending on the implementation) and brewwater dispensation profile to the first receiving location. In someparticularly advantageous implementations, the brew water dispensationprofile may be set to a pulsed profile, also referred to as anintermittent profile, including alternating active brew periods of brewwater dispensation (also referred to herein as first brew water profileperiods) and rest periods (also referred to herein as second brew waterprofile periods) of either no brew water dispensation (preferred) orbrew water dispensation at a substantially reduced flow rate relative tothe active brew periods. In some implementations, the pre-infusion waterdispensation profile may be set to a pulsed profile, also referred to asan intermittent profile, including active periods of active pre-infusionwater dispensation (active water addition periods, also referred toherein as first pre-infusion water profile periods) and saturation restperiods (also referred to herein as second pre-infusion water profileperiods) including no pre-infusion water dispensation (preferably) orpre-infusion water dispensation at a very reduced rate relative to theactive water addition periods.

References herein to a water dispensation profile (pre-infusion waterdispensation profile or brew water dispensation profile) for anoperation (pre-infusion operation or extraction operation) are to theproperties of water dispensation during the operation, including timingand sequence of when water is dispensed during the operation and therate at which water is dispensed, and the water dispensation profileincludes both times during the operation when water is being dispensedand times during the operation when water is not being dispensed. Unlessotherwise specifically noted, references to an average rate of waterdispensation during a water dispensation profile (pre-infusion waterdispensation profile or brew water dispensation profile) mean the totalquantity of the water (pre-infusion water or brew water) dispensedduring the operation (pre-infusion operation or extraction operation)divided by the period of time beginning with initial dispensation of thewater during the operation and ending with the final dispensation of thewater during the operation, including all intermediate rest periods butnot including any time period during the operation following the finaldispensation of the water during the operation (e.g., not including anyfinal rest period of the operation during which there is no waterdispensation).

A pulsed profile for the pre-infusion water dispensation profile may bepreferred, for example, in implementations when a brew control systemdirects performance of a pre-infusion operation and then at theconclusion of the pre-infusion operation automatically proceeds todirect dispensation of the brew water and performance of the extractionoperation without intermediate intervention by a user of a cold brewcoffee brewing system (e.g.,, without mixing of coffee grounds andpre-infusion water by a user prior to commencement of dispensation ofthe brew water and without the user inputting a control instruction toproceed to the extraction operation). A pulsed profile for thepre-infusion water dispensation is preferred when using the secondvariation of preparing the pre-infusion mixture in the extractionvessel. The discussions below on pulsed water dispensation profiles areprovided primarily with reference to dispensation of brew water, but thediscussions also apply to pulsed dispensation of pre-infusion water,appropriately adapted to the different context of the pre-infusionoperation.

Significant flexibility may be provided through the brew control systemto customize the number of pulse cycles, and the duration of active brewperiods and rest periods, which advantageously need not be uniform induration. In combination with significant flexibility to use differentfeed coffee sources, in different quantities and with different yieldsand at different grinds, the cold brew coffee brewing system providessignificant flexibility in preparing different customized cold brewcoffee products with product consistency between product batches andwith simple operation of the cold brew coffee brewing system. Thecontrol system may advantageously display to the user key productpreparation parameters, satisfaction of which may be confirmed by theuser before the control system progresses processing to prepare the coldbrew coffee product. Such key product preparation parameters forverification by a user may include, for example, the feed coffee source,feed coffee quantity and coffee grind requirement. Further, the controlsystem may be advantageously be configured to display at key pointsduring a cold brewing process cycle control verification prompts toprompt a user to input a corresponding control instruction indicatingsatisfaction of a corresponding process condition to have the controllerunit continue with the cold brewing process cycle to prepare the desiredcold brew coffee product.

In some implementations, the cold brew coffee brewing system mayadvantageously include flow sensing capability for monitoring at leastbrew water flow to the first receiving location, and preferably sensingcapability for also monitoring pre-infusion water flow to the receivinglocation for pre-infusion (e.g., to the first receiving location or tothe second receiving location depending on the implementation). Suchflow sensing capability may be provided by a single flow sensor on amain input water line feeding both pre-infusion water and through waterto separate water dispensers, or such flow sensing capability mayalternatively be provided by separate flow sensors for monitoringpre-infusion water flow and brew water flow. Each such flow sensor mayadvantageously be in communication connection with the controller unitof the process control system and the controller unit may use flowinformation from each such flow sensor for determining when a targetedquantity of pre-infusion water has been dispensed during a pre-infusionoperation and/or a targeted total quantity of brew water has beendispensed during an extraction operation and to terminate thecorresponding water dispensation accordingly. The brew control systemmay be configured to display brew status information during a coldbrewing process cycle for convenient reference by the user to confirmproper progression of a cold brewing process cycle and to identify andtake remedial action when an anomaly is identified through the displayedbrew status information. Following completion of an extractionoperation, the controller unit may advantageously direct display of anotification that a cold brewing process cycle is complete, and the coldbrew coffee product is ready.

The cold brew coffee brewing system may in some implementationsadvantageously be configured to include different levels of hierarchicalaccess to the controller unit. One level of hierarchical access may befor a user to simply access available cold brew coffee products in aproduct menu and direct preparation of a selected cold brew coffeeproduct, but without making any modifications to the menu of availablecold brew coffee products or the product profile for any cold brewcoffee products. Such access may be referred to as user access. Onelevel of hierarchical access, which may be referred to as localadministrator access, may optionally be provided to permit some level oflocal modification of product menu and/or product preparation parametersof a product profile for a given cold brew coffee product. For example,a particular cold brew coffee brewing system may be customized toprepare one or more cold brew products of particular interest at thegeographic location where the cold brew coffee brewing system islocated, and/or to modify a product profile to provide for a feed coffeesource different from a standard feed coffee source pre-specified in aproduct profile when the standard feed coffee source may not beavailable. Likewise, a local modification may be made to identify aparticular grind requirement when a pre-specified standard grindrequirement is not locally available, because the location does not haveaccess to the grind equipment specified by the standard specification.One level of hierarchical access, which may be referred to as a globalaccess, may permit a change in a standard product mix provided in aproduct menu on the cold brew coffee brewing system that is not afunction of local conditions, or to modify or update software generallyin the controller unit for control of a cold brewing process cycle. Forexample, the cold brew coffee brewing system may be one of a number ofcold brew coffee brewing systems in a network, and such global accessmay be utilized to consistently update various cold brew coffee brewingsystems in the network with the same process control software, productmenu and product profile changes for consistency across the network. Ahierarchical level of access may permit accessing stored systemutilization information in the controller unit of a cold brew coffeebrewing system to monitor and evaluate utilization of the cold brewcoffee brewing system, for example, for frequency of use to prepare coldbrew coffee products and/or to evaluate brew activity for particularcold brew products to identify those that do particularly well or not atparticular locations where the cold brew coffee brewing systems arelocated. Such utilization information download access may be part of alocal administrator access and/or a global access. Such localadministrator access and/or global access for making a change in thebrew control system may be facilitated through a web portal application,where changes may be made and downloaded through the web portalapplication to the affected cold brew coffee brewing system(s).

A second aspect of this disclosure is directed to a cold brew coffeebrewing network comprising a plurality of cold brew coffee brewingsystems and a remote central server to receive information from andprovide information to each said cold brew coffee brewing system of thenetwork through remote access communication connections with the coldbrew coffee brewing systems.

A number of feature refinements and additional features are applicableto this second aspect of the disclosure. These feature refinements andadditional features may be used individually or in any combinationwithin the subject matter of this aspect or any other aspect of thisdisclosure. As such, each of the following features may, but are notrequired to be, used with any other feature or a combination of featuresof this aspect or any other aspect of this disclosure.

One or more, or all, of the cold brew coffee brewing systems of thenetwork may be according to the first aspect of this disclosure, and/ormay have any feature or combination of features of such a cold brewcoffee brewing system of the first aspect. The central server mayadvantageously be accessible through a web portal application. In someimplementations, the central server may include pre-stored productprofiles for a variety of cold brew coffee products, which may betemporarily accessed by a cold-brew coffee brewing system in acloud-based application for preparation of a cold brew coffee brewingproduct corresponding to the temporarily accessed product profile and/orthe product profiles of such cold brew coffee products may be downloadedfor permanent storage on a cold brew coffee brewing system. New coldbrew product introductions and/or changes/updates to product profilesand/or updates to system software stored in the controller unit of thecold brew coffee brewing system may be directed, automatically or uponrequest, to the cold brew coffee brewing systems of the network.

The third aspect of this disclosure is directed to a method for making acold brew coffee product utilizing a cold brew coffee brewing system ofthe first aspect.

A number of feature refinements and additional features are applicableto this third aspect of the disclosure. These feature refinements andadditional features may be used individually or in any combinationwithin the subject matter of this aspect or any other aspect of thisdisclosure. As such, each of the following features may, but are notrequired to be, used with any other feature or combination of featuresof this aspect or any other aspect of this disclosure.

The cold brew coffee brewing system used in the method may be or haveany feature or combination of features described with respect to thecold brew coffee brewing system of the first aspect. The cold brewcoffee brewing system used in the method may be part of a network of thesecond aspect of this disclosure, or having any feature or combinationof features disclosed for such second aspect.

The method may include disposing the extraction vessel containing coffeegrounds in the brewing orientation of the first receiving location;dispensing from the water dispensing system at the first receivinglocation into the extraction vessel from above the coffee grounds atotal quantity of brew water for preparation of the cold brew coffeeproduct; and collecting cold brew coffee exiting the extraction vesselin a collection container disposed in a collection orientation in thesecond receiving location. The method may include performing anoperation for a cold brewing process cycle as described in relation tothe first aspect. The method, or portions thereof, may be controlled bya controller unit according to the first aspect.

Numerous additional features and advantages of the present disclosureare described in, or will be apparent to those skilled in the art uponconsideration of, the embodiment descriptions provided in the drawingsand descriptions of the drawings provided below, in the numbered exampleimplementation combinations provided below and in the appended claims.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a side view of an example embodiment of a cold brew coffeebrewing system.

FIG. 2 is a perspective view of the cold brew coffee brewing system ofFIG. 1 .

FIG. 3 is an exploded view of features of the same cold brew coffeebrewing system of FIG. 1 .

FIG. 4 is a partial exploded view of a portion of a tower unit of thesame cold brew coffee brewing system of FIG. 1 .

FIG. 5 is an exploded view of features of an extraction vessel of thecold brew coffee brewing system of FIG. 1 .

FIG. 6 is a rearview of a in extraction vessel base of an extractionvessel of the cold brew coffee brewing system FIG. 1 .

FIG. 7 is a sectional view of features of an extraction vessel base ofthe cold brew coffee brewing system of FIG. 1 .

FIG. 8 is a partial sectional view showing valve features in a bottomportion of an extraction vessel base of the cold brew coffee brewingsystem of FIG. 1 .

FIG. 9 is a perspective view of a collection vessel of the cold brewcoffee brewing system of FIG. 1 .

FIG. 10 is an illustration of an example embodiment of a cold brewcoffee brewing system and communication and network features includingsuch a cold brew coffee brewing system.

FIG. 11 is a process diagram for a method of preparing a cold brewcoffee product.

FIG. 12 is a process diagram of example processing during a pre-infusionoperation of general processing shown in FIG. 11 .

FIG. 13 is a process diagram of example processing during a pre-infusionoperation of general processing shown in FIG. 11 .

FIG. 14 is a process diagram of example processing during an extractionoperation of general processing shown in FIG. 11 .

FIG. 15 is a process diagram of example processing during an extractionoperation of general processing shown in FIG. 11 .

FIG. 16 is a process diagram of example processing within a process stepof FIG. 15 .

FIG. 17 is a generalized plot illustrating an example brew waterdispensation profile.

FIG. 18 is a generalized plot illustrating another example brew waterdispensation profile.

DETAILED DESCRIPTION

Features for some example cold brew coffee brewing systems will now bedescribed with reference to FIGS. 1-10 . With initial referenceprimarily to FIGS. 1-9 , features of an example cold brew coffee brewingsystem 100 will be described.

FIGS. 1-3 show a cold brew coffee brewing system 100 including a towerunit 102, a flow-through extraction vessel 104, a collection container106 and a water dispensing system including a first water dispenser 108to dispense pre-infusion water and a second water dispenser 110 todispense brew water for a cold brewing process cycle to prepare a coldbrew coffee product. In the illustration of FIGS. 1 and 2 , the secondwater dispenser 110 is shown extending into the interior volume of theextraction vessel 104 through a lid 112 covering the interior volume ofthe extraction vessel 104.

The tower unit 102 includes a base portion 114, a support member 116extending vertically from the base portion 104, an elevated shelfstructure 118 supported by the support member 116 and a top member 120also supported by the support member 116. The shelf structure 118includes a first platform surface 122 on which the extraction vessel 104rests and the base portion 114 includes a second platform surface 124 onwhich the collection container 106 rests. The space between the firstplatform surface 122 and the top member 120 provides a first receivinglocation 126 of the tower unit 102 to selectively receive the extractionvessel 104 in a brewing orientation, as illustrated in FIGS. 1 and 2 ,for a cold brew coffee extraction operation. The space between thesecond platform surface 124 and the shelf structure 118 provides asecond receiving location 128 of the tower unit 102 to selectivelyreceive the collection container 106 in a collection orientation, asillustrated in FIGS. 1 and 2 , to receive and collect cold brew coffeeexiting from the extraction vessel 104 during an extraction operationfor preparation of a cold brew coffee product collected in thecollection container 106.

As shown in FIGS. 1 and 2 , the second water dispenser 110 includes avertically-extending translatable conduit member passing through the topmember 120 of the tower unit 102, and which may be translated up anddown to set a brew water spray nozzle at a lower end of the second waterdispenser 110 at different elevations at the first receiving location126 inside of the extraction vessel 104, permitting the brew waternozzle to be set at different heights relative to a top surface ofcoffee grounds disposed in the extraction vessel 104 for an extractionoperation. The translatable conduit of the second water dispenser 110may be set at a particular vertical elevation through use of a set screw130, seen best in FIG. 1 . Fluidly connected to the second waterdispenser 110 is a flexible fluid delivery conduit 132 that canaccommodate vertical adjustments of the second water dispenser 110. Inan alternative configuration, the second water dispenser 110 may befixed in position when the coffee grounds will typically be filled tothe same elevation in the extraction vessel 104 for an extractionoperation.

Also as shown in FIGS. 1-3 , the base portion 114 includes a userinterface with a graphic display 134 for displaying informationconcerning operation of the cold brew coffee brewing system 100 and afirst knob 136 for manipulation by a user to operate the cold brewcoffee brewing system 100 to prepare a cold brew coffee product. Thebase unit also includes a second knob 138 for manipulation by a user tomanually adjust a flow rate of brew water being delivered to the secondwater dispenser during an extraction operation, through manipulation ofa flow adjustment valve disposed in the base portion 114.

FIG. 3 shows an exploded view of some components of the cold brew coffeebrewing system 100. Minor pieces such as screws and other connectingarticles that connect and retain the components in the assembly of thecold brew coffee brewing system 100 are not illustrated. As shown inFIG. 3 , the extraction vessel 104 is in assembly of a plurality ofcomponents, including an extraction vessel base 140 a brew cylinder 142,which is inserted into the top of the extraction vessel base 140, and agasket 144 disposed between the wall of the extraction vessel base 140and the brew cylinder 142 and the receiving walls of the extractionvessel base 140 are drawn securely around the gasket 144 and the brewcylinder 142 by a latch 145. Additional features of the extractionvessel base 140 are shown in other figures discussed below. The brewcylinder 142 is preferably made of a transparent material, morepreferably glass, permitting a user to observe the coffee groundsdisposed in the brew cylinder 142 and progression of a cold brew coffeebrewing operation. Also as shown in FIG. 3 , the shelf structure 118 isan assembly including a shelf support member 146 attached to the supportmember 116 and a first platform plate 148, which is supported by theshelf support member 146 and which includes the first platform surface122 for supporting the extraction vessel in the extraction orientation.As shown in FIG. 3 , a lid 150 is also provided for the collectioncontainer 106, and the lid 150 has an aperture 152 through it to permitpassage of cold brew coffee from the extraction vessel 104 into thecollection container 106. The base portion 114 is in assembly thatincludes a second platform plate 154 that has the second platformsurface 124 for supporting the collection container 106 in thecollection orientation. As shown in FIG. 3 , the tower unit 102 includesa gasket 156 disposed between the support member 116 and the baseportion 114 to provide a secure fit between the support member 116 andthe base portion 114.

FIG. 4 shows a partial exploded view of some components of the towerunit 102 and water distribution system for the cold brew coffee brewingsystem 100 illustrated in FIGS. 1-3 . As shown in FIG. 4 , the topmember 120 is comprised of a first piece 156 with an open interior spacefor componentry and a second piece 158 that forms a cover over the openinterior space of the first piece 156. As shown in FIG. 4 , the secondwater dispenser 110 includes an assembly with a translatable member 160and a brew water spray nozzle 162 connected to a bottom end of thetranslatable member 160, with the connection sealed with a washer 164.Extending through corresponding openings through both the first piece156 and the second piece 158 is a sleeve bearing 166, through which thetranslatable member 160 is disposed in the assembly of the cold brewcoffee brewing system 100 shown in FIGS. 1-3 . The first water dispenser108 includes an assembly with a pre-infusion water nozzle outlet 168connected to a 90° fluid fitting 170. In the assembly of the cold brewcoffee brewing system 100 shown in FIGS. 1-3 , the fluid fitting 170 isdisposed in the open interior space of the first piece 156 of the topmember 120 and the pre-infusion water nozzle outlet 168 extends out abottom of the first piece 156 of the top member 120. In the cold brewcoffee brewing system 100, the water distribution system includes fluidflow componentry (e.g., valves, fittings and conduits) for deliveringpre-infusion water to the first water dispenser 108, to dispensepre-infusion water from the pre-infusion water nozzle outlet 168 to thefirst receiving location 126 (shown in FIGS. 1 and 2 ) and to deliverbrew water to second water dispenser 110, to dispense brew water fromthe brew water spray nozzle 162 to the first receiving location 126. Thefirst water dispenser 108 and the second water dispenser 110 areconnected in the water distribution system by fluid conduits (not shown)extending through the support member 116 to water distribution controlcomponentry located inside the base portion 114.

Primary reference is now made to FIGS. 5-8 , together with FIGS. 1-3 ,illustrating features of the extraction vessel 104. FIG. 5 shows anexpanded view of components of the extraction vessel 104. As shown inFIG. 5 , the extraction vessel base 140 includes an assembly with avessel base support 172 and a funnel plate 174 disposed in and attachedto an inner wall of the vessel base support 172 near the bottom of thevessel base support 172. The funnel plate 174 includes an aperture 176through which cold brew coffee exits the extraction vessel 104 during anextraction operation to prepare a cold brew coffee product.

The extraction vessel base 140 also includes a valve feature that is ina normally closed position at the bottom of the funnel plate 174, butthat is in an opened position when the extraction vessel 104 is receivedin the first receiving location 126 in the brewing orientation. As shownin FIG. 5 , and with details of the valve feature assembly illustratedin FIGS. 7 and 8 , a valve seat member 178 is attached to the bottom ofthe funnel plate 174 extending through the aperture 176, as illustratedin FIGS. 7 and 8 . A ball 180 (not shown in FIG. 7 ) is configured toseat in the valve seat member 178 when the valve feature is in thenormally closed position, as illustrated in the partial cross-section ofFIG. 8 . A pin 182, which is in a fixed position above the ball 180,keeps the ball 180 caged in the vicinity of the valve seat member 178,also as seen best in FIG. 8 . As seen best in FIG. 3 , the firstplatform plate 148 includes a tab projection 184 that upwardly projectsabove a surrounding flat platform surface to engage the valve featuresand to push the ball 180 up to unseat the ball 180 and open the valvewhen the extraction vessel 104 is received in the first receivinglocation 126 in the brewing orientation. In this way, the extractionvessel 104 is fluidly open through the valve feature when the extractionvessel 104 is received in the first receiving location 126 in thebrewing orientation. A back side of the vessel base support 172 includesa slot 186 (seen best in FIG. 6 ) cut into the bottom wall portion ofthe vessel base support 172 to correspond to the position of the tabprojection 184 and permit the extraction vessel 104 to be slid onto thefirst platform plate 148 without interference from the tab projection184 until the tab projection 184 engages the valve features to unseatthe ball 180 to open the valve when the extraction vessel 104 is in thebrewing orientation for performing an extraction operation to prepare acold brew coffee product. As may be appreciated, because of the very lowrate of brew water flow to and through the extraction vessel 104 duringa cold brew extraction operation, the size of the valve opening aroundthe unseated ball 180 need not be very large. In many implementations,flow rate of brew water from the second water dispenser may be less thanabout 5 ounces per minute (less than about 9 liters per hour). As analternative to the valve feature as illustrated in FIGS. 5-8 , the valvefeature may be provided with an alternative configuration. One preferredalternative configuration is a spring actuated valve that is biased by aspring toward an opened position and that is forced into a closedposition against the bias of the spring by the tab projection 184 whenthe extraction vessel 104 is received in the first receiving location inthe brewing orientation. Alternatively, a valve feature may include amanually actuated valve that may be manually positioned to the opened orclosed position as desired, for example using a valve handle. Theextraction vessel 104 may be manipulated with the valve feature manuallypositioned in the closed position until the extraction vessel 104including the pre-infusion mixture is disposed in the first receivinglocation ready for an extraction operation, at which time the valve maybe manually repositioned to the opened position to orient the extractionvessel 104 in the brewing orientation with a fluidly open bottom end forthe extraction operation. In the embodiment illustrated in FIGS. 1-9 ,where the tab projection 184, or a similar feature, automaticallyrepositions a valve feature from a close to an open position, inimplementations including the first variation of preparing thepre-infusion mixture in the extraction vessel 104, during thepre-infusion operation the extraction vessel 104 may be received in thefirst receiving location 126 with the extraction vessel 104 not advancedonto the platform surface 122 to a sufficient distance to engage the tabprojection 184 to open the valve feature, but sufficiently advanced ontothe platform surface 122 to receive pre-infusion water dispensed fromthe first water dispenser 108. After preparing the pre-infusion mixturein the extraction vessel 104 with the valve feature in the closedposition, then the extraction vessel 104 may be fully advanced onto theplatform surface 122 to engage the tab projection 184 to push up on andopen the valve feature, thereby reorienting the extraction vessel 104 toa brewing orientation for single-pass, flow-through extraction duringthe extraction operation. As will be appreciated, when the cold brewcoffee brewing system 100 is used with the second variation forpreparing the pre-infusion mixture in the extraction vessel 104, in oneoptional operation the pre-infusion water may be dispensed from thesecond water dispenser 110, the same water dispenser as used to dispensebrew water during the brew operation, because the flow rates at whichpre-infusion water and brew water are introduced into the extractionvessel 104 may be the same or similar. As will be appreciated, if thecold brew coffee brewing system 100 will be used with pre-infusionperformed only by such a second variation, then the cold brew coffeebrewing system 100 may be modified to include only a single waterdispenser in the form of the second water dispenser 110. However, evenif the cold brew coffee brewing system 100 will be operated using such asecond variation for pre-infusion in the extraction vessel 104, havingavailable both the first water dispenser 108 and the second waterdispenser 110 provides flexibility to prepare the pre-infusion mixturein a pre-infusion container or in the extraction vessel 104 by the firstvariation using the first water dispenser 108 or to prepare thepre-infusion mixture in the extraction vessel 104 by the secondvariation using the second water dispenser 110.with pre-infusion waterdispensation rates that are much higher than brew water dispensationrates used during the extraction operation.

With continued reference primarily to FIGS. 5-8 , in the assembly of theextraction vessel 104 a bottom end portion of the brew cylinder 142 isreceived in the vessel base support 172 with the gasket 144 disposedbetween the outer received wall of the brew cylinder 142 and theadjacent inner wall of the vessel base support 172. As received in thevessel base support 172, the bottom end of the brew cylinder 142 isdisposed above and adjacent to a top outer edge of the funnel plate 174adjacent the inner wall of the vessel base support 172. The vessel basesupport 172 includes tab portions 188 a,b. The gasket 144 is shapedgenerally to correspond in shape with the tab portions188 a,b, and whenthe brew cylinder 142 is received in the vessel base support 172 withthe gasket 144 disposed about the outside of the brew cylinder 142positioned adjacent the tab portions 188 a,b, then the tab portions188a,b may be drawn together and secured to snuggly engage the brewcylinder 142 with the vessel base support 172. The tab portions188 a,bmay be drawn together and secured by the latch 145 (illustrated in FIG.3 , not illustrated in FIGS. 5-8 ) attached to the opposing ends of thetab portions 188 a,b, for example by screws or rivets disposed throughthe securement holes 190 a ,b through the tab portions 188 a,b.

With reference primarily to FIGS. 5 and 7 , the extraction vessel 104includes a perforated plate 192 that that is disposed inside the vesselbase support 172 resting on top of a shoulder portion 194 of the funnelplate 174. The perforated plate 192 provides a fluid-permeable supportto support coffee grounds in an extraction bed volume in the extractionvessel extending into the brew cylinder 142 above the perforated plate192. As shown in FIG. 5 , a filter element 194 may be disposed on top ofthe perforated plate 192 to appropriately filter the cold-brew coffeeprior to exiting the fluid exit end of the extraction vessel 104 throughthe funnel plate 174. The filter element 194 may have a filtrationseparation size to filter out fine coffee ground particles, and in someimplementations may have a filtration separation size in a range of from15 microns to 150 microns, and preferably from 50 to 100 microns.

With continued reference to FIGS. 1-9 , the extraction vessel 104 has ahandle 196 extending around the front side of the extraction vessel 104,which permits convenient handling of the extraction vessel 104 andmovement of the extraction vessel 104 into and out of the brewingorientation in the first receiving location 126. For convenientcleaning, the latch 145 may be unlatched to loosen the tab portions 188a,b and permit the components of the extraction vessel to bedisassembled for washing as appropriate. Typically, a new filter elementwill be inserted for each batch of cold brew coffee product preparedusing the cold brew coffee brewing system 100.

The collection container 106 also includes a handle 198 that may be usedfor convenient handling and movement of the collection container 106into and out of the collection orientation in the second receivinglocation 128.

Optionally, the cold brew coffee brewing system 100 may include apre-infusion container that may be selectively received in the firstreceiving location 126 to receive pre-infusion water from the firstwater dispenser 108 to prepare a pre-infusion mixture of thepre-infusion water and the fresh coffee grounds for preparation of acold brew coffee product. The pre-infusion container may be asolid-bottom container to positively contain fluids, and may be of asimilar design to the collection container 106, or may be of a differentdesign. In some implementations, a single container may be use as both apre-infusion container and a collection container. FIG. 9 shows oneexample of a pre-infusion container 200, which includes a handle 202 forconvenient handling and movement of the pre-infusion container 200 intoand out of a pre-infusion orientation in the first receiving location126. In some implementations, the pre-infusion container 200 for usewith the cold brew coffee brewing system 100 illustrated in FIGS. 1-3may include a bottom profile that accommodates and does not interferewith the tab projection 184 of the first platform plate 148. Forexample, a bottom profile of the pre-infusion container may include aslot feature that corresponds in location with the tab projection 184.In other implementations, the pre-infusion container 200 may have a flatbottom profile, and the tab projection 184 may tilt the pre-infusioncontainer 200 slightly when received in the first receiving location inthe pre-infusion orientation to receive pre-infusion water. The coldbrew coffee brewing system 100 may, optionally, also include a mixingmember, or other mixing device, insertable into the pre-infusioncontainer 200 to mix pre-infusion water and coffee grounds to prepare awell-mixed pre-infusion mixture, which after adequate mixing to wet thecoffee grounds may be transferred from the pre-infusion container to theextraction vessel 104. For example, the pre-infusion mixture may bepoured from the pre-infusion container 200 into the extraction vessel104, and optionally any residual grounds may be scraped from the insidewalls of the pre-infusion container 200 and added to the pre-infusionmixture in the extraction vessel 104. Such a mixing member may be ahand-held paddle, large spoon, spatula or other implement to manuallystir the contents within the pre-infusion vessel. As an alternative tosuch a mixing member, the cold brew coffee brewing system 100 mayinclude an electric mixer or other power mixer that may be manuallyinserted into the pre-infusion mixture to mix the pre-infusion water andthe coffee grounds. As a further alternative, the extraction vessel 104may include an internal mixer disposed in the interior space of theextraction vessel 104 (e.g., an electrically or magnetically poweredmixer) to mix the coffee grounds and the pre-infusion water. Such aninternal mixer is generally not preferred due to the added designcomplexity for the extraction vessel 104 and the difficulty of cleaningthe extraction vessel with such an internal mixer.

In an alternative embodiment to that illustrated in FIGS. 1-9 , the coldbrew coffee brewing system 100 may be modified to relocate the firstwater dispenser 108 to the vicinity of the shelf structure 118 anddisposed to deliver pre-infusion water downwardly to the secondreceiving location 128, where the pre-infusion container 200 may bedisposed in a pre-infusion orientation to receive the pre-infusion waterat the second receiving location. In that alternative embodiment, awater flow conduit to the relocated first water dispenser 108 may extendthrough the support member 116 to the elevation of the shelf structure118 and then exit the support member to connect to the relocated firstwater dispenser 108 to provide pre-infusion water to the secondreceiving location 128.

Reference is now made primarily to FIG. 10 with a schematic illustratingexample water dispensing, process control and communication features foran example cold brew coffee brewing system 300 including an extractionvessel, pre-infusion container and collection container. In FIG. 10 ,for convenient illustration and description, fluid flow connections aregenerally shown as solid lines and communication connections are shownas dashed lines. Such communication connections may, for example, beprovided as wired and/or wireless connections. One exception to thisconvention is that FIG. 10 illustrates one alternative water flowconnection to an alternative first water dispenser 302′, as discussedbelow. Illustrated in FIG. 10 are water dispensing and brew controlfeatures of an example cold brew coffee brewing system 300, which mayfor example be or include the cold brew coffee brewing system 100, orfeatures thereof, illustrated in FIGS. 1-9 . In the illustration of FIG.9 , the water dispensing system of the cold brew coffee brewing system300 includes a first water dispenser 302 for dispensing pre-infusionwater 304 to a first receiving location 301 during a pre-infusionoperation for preparation of a pre-infusion mixture with water andcoffee grounds and includes a second water dispenser 306 for dispensingbrew water 308 to the first receiving location 301 during an extractionoperation. A pre-infusion container 305 and extraction vessel 303 mayalternatively be received in the first receiving location 301 duringprocessing to prepare cold brew coffee product. The pre-infusioncontainer 305 may be selectively received in the first receivinglocation 301 to receive the pre-infusion water 304 to preparepre-infusion mixture with coffee grounds. The extraction vessel 303,initially containing the pre-infusion mixture transferred from thepre-infusion container 305, may be selectively received in the firstreceiving location 301 to receive the brew water 308 during anextraction operation to prepare a cold brew coffee product.Alternatively, the pre-infusion mixture may be prepared in theextraction vessel 303, using either the first variation approach or thesecond variation approach. The description below if provided primarilywith reference to preparation of the pre-infusion mixture in apre-infusion container 305, but the same general processing also appliesto preparation of the pre-infusion mixture in the extraction vessel 303.A collection container 309 may be selectively received in the secondreceiving location 307 to receive and collect cold brew coffee exitingthe extraction vessel during an extraction operation to prepare the coldbrew coffee product.

The first water dispenser 302 and the second water dispenser 306 are influid connection through respective fluid flow paths with a source offeed water 310. The source for the feed water 310 may be providedthrough a single inlet water connection of the cold brew coffee brewingsystem 300 to a water source, for example a municipal water system or awater storage tank with a reservoir of feed water. Although the coldbrew coffee brewing system 300 is shown with only a single feed waterconnection supplying feed water for both the pre-infusion water 304 tothe first water dispenser 302 and the brew water 308 to the second waterdispenser 306, in alternative implementations separate feed watersources may be provided for the pre-infusion water 304 and the brewwater 308. A master shut-off valve 317 permits flow of the feed water tobe turned on or off to the water dispensing system of the cold brewcoffee brewing system 300. The water dispensing system of the cold brewcoffee brewing system 300 includes two flow control valves 312, 313. Afirst control valve 312 may be operated between open and closedpositions to permit or not permit flow of pre-infusion water forpre-infusion processing to the first water dispenser 302, and a secondflow control valve 313 may be operated between open and closed positionsto permit or not permit flow of brew water for extraction processing tothe second water dispenser 306. The first flow control valve 312 and thesecond flow control valve 313 may, for example, each be a solenoidvalve.

Regardless of the source of water for the cold brew coffee brewingsystem (e.g., municipal water connection or water reservoir tank), thewater may be appropriately treated (e.g., by filtration, addition ofdesired dissolved mineral components and/or removal of undesireddissolved salts) prior to delivery to the cold brew coffee brewingsystem 300. Also, the pressure of the source water as fed to the coldbrew coffee brewing system 300 may be regulated to a desired degree. Forexample when municipal water pressure or pressure from a reservoir tankis not at a desired pressure for operation of the cold brew coffeebrewing system 300, pressure of the supply water to cold brew coffeebrewing system 300 may be regulated. For example, a pressurizing pumpmay be used in combination with a pressurized fluid accumulator to boostthe water pressure to a desired delivery pressure, and the pressurizedfluid accumulator may provide for regulation of the pressure at whichthe water is supplied to the cold brew coffee brewing system 300. Apressure sensor downstream of the pressurizing pump (e.g., on the fluidaccumulator) may monitor supply water pressure and activate thepressurizing pump between on and off positions to pressurize theaccumulator as needed to maintain water feed pressure in a desirepressure range. It has been found that one preferred range for watersupply pressure is from 95 to 110 psi (0.655 to 0.724 MPa). Also, a flowcontrol system with a flow sensor and flow control valve may be locatedon the water supply line to the cold brew coffee brewing system 300 tocontrol the flow rate of supply water. Monitored flow rate feedback maybe provided from the flow sensor to adjust the flow control valve tomaintain water supply flow at a controlled flow rate. Such a flowcontrol system could alternatively be incorporated into componentry inthe cold brew coffee brewing system 300, for example using the flowsensor 318 and the controller unit 320. In the case of such flow controlon the supply water, the manual flow adjustment valve 314 might be usedonly for very fine flow adjustments or might be limited entirely.

As illustrated in FIG. 10 , the water dispensing system 300 includes aflow adjustment valve 314 disposed in the fluid flow path for brew waterbetween the first flow control valve 312 and the second water dispenser306. The flow adjustment valve 314 may be hand-manipulated through avalve handle 316 to manually adjust a flow rate of brew water to thesecond water dispenser 306. The flow adjustment valve 314 may be used tomake fine adjustments to the flow rate of the brew water during anextraction operation toward a specified target flow rate for preparing aparticular cold brew coffee product. In a contemplated alternative, suchfine flow adjustment could be provided through an automated flowmeasurement and control feedback loop to an automatically-adjusted flowvalve. However, it is been found that providing for such fine flowadjustments of brew water through manual manipulation is convenient andprovides simple and effective control of brew water flow rate, andavoids complications of control system fluctuations, and particularly asa consequence of possible fluctuations of feed water delivery pressuresfrom a feed water source. Disposed in the flow path downstream of theshut-off valve 317 and prior to the flow tee to the first waterdispenser 302 and the second water dispenser 306 is a flow sensor 318for use to monitor water flow rate through the water dispensing systemto either the first water dispenser 302 or the second water dispenser306, as the case may be.

The cold brew coffee brewing system 300 illustrated in FIG. 10 includesa brew control system to control operation of the water dispensingsystem during a cold brewing process cycle for preparation of a coldbrew coffee product. The brew control system includes a controller unit320 having a computer processor 322 and nonvolatile computer memory 324in communication with the processor 322. The memory 324 has storedproduct preparation parameters (product profile) for one or more coldbrew coffee products that may be prepared by the cold brew coffeebrewing system 300. The set of product preparation parameters for a coldbrew coffee product is also referred to herein as the product profile.The processor 322 is configured to access the memory 324 to retrieveproduct preparation parameters and to execute a brew control operationfor performance of a cold brewing process cycle to prepare the cold brewcoffee product corresponding to the product preparation parameters. Theprocessor 322 may also record in the memory 324 production data for coldbrew coffee product batches prepared by the cold brew coffee brewingsystem 300. The controller unit 320 is in communication connection withthe first flow control valve 312 and the second flow control valve 313,and the processor 322 may direct control signals to each of the firstflow control valve 312 and the second flow control valve 313 to actuatethe respective flow control valves between opened and closed positionsto selectively permit or not permit water flow to each of the firstwater dispenser 302 and the second water dispenser 306. During apre-infusion operation when pre-infusion water 304 is being dispensed tothe first receiving location 301 from the first water dispenser 302, thefirst flow control valve 312 may be actuated to the opened positionwhile the second control valve 313 is maintained in a closed position.Conversely, during an extraction operation when brew water 308 is beingdispensed to the first receiving location 301 through the second waterdispenser 306, the second flow control valve 313 may be actuated to theopened position while the first control valve 312 is maintained in aclosed position. The controller unit 320 is also in communicationconnection with a user interface 326, which is configured to displayinformation, for example through a graphic display, to a user (operator)of the cold brew coffee brewing system 300 and to receive inputinstructions from such a user, for example through an encoder, forpreparation of a cold brew coffee product, which instructions are thenprocessed by the controller unit 320 to control operation of the waterdispensing system to prepare the cold brew coffee product based on theproduct preparation parameters for that cold brew coffee product. Thecontroller unit 320 is also in communication connection with the flowsensor 318 to obtain monitored flow rate information of water flowthrough the fluid dispensing system to either the first water dispenser302 or the second water dispenser 306. The controller unit may displayat the user interface 326 water flow rate for flow of brew water to thesecond water dispenser 306, for example, to permit a user to manuallymanipulate the manual adjustment handle 316 to adjust the brew waterflow rate to the second water dispenser 306 to near a desired targetflow rate for brew water consistent with the product preparationparameters for preparation of a particular cold brew coffee product. Theuser interface may include a graphic display and one or more inputdevices. Such input devices may include, for example buttons, dials andor knobs, and may combine display and some or all input functions in atouchscreen, although use of a touchscreen is not preferred because ofpossible damage if water or cold brew coffee were to spill on it.

The cold brew coffee brewing system 300 illustrated in FIG. 10 includesa communication module 328 in communication connection with thecontroller unit 320. The communication module 328 may includecommunication componentry, for example antennas, modems andcommunication controllers, to facilitate communication of the controllerunit with external devices. Such an external device may be in a localvicinity of the cold brew coffee brewing system 300 and may for examplebe connected through a local area connection, such as Wi-Fi or a localarea network ethernet connection. Such an external device mayalternatively be in a remote location relative to the cold brew coffeebrewing system and may, for example be connected through a cellular,telephone or cable connection. For illustration purposes, the cold brewcoffee brewing system 300 is shown with the communication module 328 ina local area communication connection with a local area device 330, forexample a mobile phone, tablet computing device or laptop, that may beconnected through a local area wired connection (e.g., through a USBplug connection) or wireless connection (e.g. through a local Wi-Ficonnection) and with a remote device 332, for example a remote server,mobile phone or tablet that may be connected through a cellular,telephone and/or cable connection. Although the local area device 330and the remote device 332 are illustrated in FIG. 10 as external to thecold brew coffee brewing system 300, any such device when incommunication with the controller unit 320 may be considered to be apart of the cold brew coffee brewing system 300, and in one alternative,any functions that may be performable through the user interface 326 mayalternatively be performed through such a local area device 330 or aremote device 332. For illustration purposes, the remote device 332 isshown connected through the internet as indicated by the illustratedcloud, although such a remote device 332 may alternatively be connecteddirectly through a direct cellular, landline telephone, cable or otherdirect connection with the communication module 328.

As shown in FIG. 10 , the device 332 may alternatively be connected withthe cold brew coffee brewing system 300 through the local area device330. Similarly, the device 332 may alternatively be connected to thecold brew coffee brewing system 300 through a remote access connection,such as a telephone, cellular or cable connection. In one variation, thedevice 332 may be a central server communicating with a network of aplurality of cold brew coffee brewing systems, which may each be or haveattributes of the configuration of the cold brew coffee system 300. Thecentral server device 332 may communicate changes to one or more of thecold brew coffee brewing systems of the network, for example to modifythe profile (e.g., modify one or more product preparation parameters oradd a new product preparation parameter) of a cold brew coffee productand/or to add to a menu a profile for a new cold brew coffee product forpreparation by the cold brew coffee brewing system. In some preferredimplementations, such a central server device 332 may be accessedthrough a web portal to input product modifications or new products forupdating in the memory 324 of the cold brew coffee system 300 by such acentral server device 332. In addition to or as an alternative toproduct profiles stored in the memory 324, the processor 322 maytemporarily access a product profile for a cold brew coffee productstored on the central server device 332 and may control operation of thebrew control system to prepare the cold brew coffee brewing systemwithout having the product profile stored in the memory 324, in acloud-based application accessible by the controller unit 320.

As illustrated in FIG. 10 , most components of the cold brew waterbrewing system 300 may conveniently be contained in a tower unit 334structure, which could for example be in the form of or have features ofthe tower unit 102 illustrated for the cold brew coffee brewing system100 of FIGS. 1-9 .

As noted, the cold brew coffee brewing system 300 illustrated in FIG. 10may, but need not include or have features of, the cold brew coffeebrewing system 100 illustrated in and described in relation to FIGS. 1-9. In that regard, the first water dispenser 302, second water dispenser306, pre-infusion container 305, extraction vessel 303, collectioncontainer 309, first receiving location 301, second receiving location307 and the manual adjustment handle 316 illustrated in FIG. 10 may be,respectively, the first water dispenser 108, second water dispenser 110,pre-infusion container 200, extraction vessel 104, collection container106, first receiving location 126, second receiving location 128 andsecond knob 138 as illustrated and described in relation to FIGS. 1-9 .The user interface 326 illustrated in FIG. 10 may be or include the userinterface features of the display 134 and the first knob 136 illustratedin FIGS. 1-3 . For example, the first knob 136 may have encoderfunctionality, and may be rotatable to scroll between available menuchoices and may be depressable to input a selection from an availablemenu, for example to select a cold brew product for preparation, toinput a control instruction, or to cancel an operation. For example,when the cold brew coffee brewing system 300 illustrated in FIG. 10 isin the form of or includes the cold brew coffee brewing system 100illustrated in FIGS. 1-9 , the shut off valve 317, first flow controlvalve 312, second flow control valve 313, flow adjustment valve 314,flow sensor 318, controller unit 320 and communication module 328 may beenclosed inside the base portion 114 of the tower unit 102 of the coldbrew coffee brewing system 100.

FIG. 10 also illustrates an alternative arrangement for a first waterdispenser to provide pre-infusion water to the second receiving location307 rather than to the first receiving location. FIG. 10 shows analternatively located first water dispenser 302′ disposed to provide analternative flow of pre-infusion water 304′ to the second receivinglocation 307. As shown in FIG. 10 , in this alternative configurationthe pre-infusion container 305 is selectively receivable in apre-infusion orientation in the second receiving location 307, when thecollection container 309 is not received in the second receivinglocation 307. When the pre-infusion container 305 is received in thepre-infusion orientation in the second receiving location 307, in thisalternative configuration the pre-infusion water 304′ may be deliveredto the pre-infusion container 305 from the alternative first waterdispenser 302′to mix with coffee grounds in the pre-infusion containerat the second receiving location 307 to prepare the pre-infusionmixture. Other than the alternative location of delivering thepre-infusion water to the pre-infusion container 305, the operation ofthe alternative configuration for the cold brew coffee brewing system300 is the same as described above. As noted above, a water flow linefor fluid connection to deliver water to the alternative first waterdispenser 302′ is shown in as a dashed line to indicate the alternativecharacter of the feature in the illustration of FIG. 10 . In a furtheralternative configuration, the cold brew brewing system 300 may includeboth the first water dispenser 302 and the alternative water dispenser302′ with appropriately modified fluid control to alternatively directpre-infusion water to the first receiving location 301 or the secondreceiving location 307, depending on at which receiving locationpre-infusion water is to be dispensed during a pre-infusion operation.

Features of an example method will now be described with reference toFIGS. 11-18 .

FIG. 11 illustrates a general method for operation of a cold brew coffeebrewing system of this disclosure (e.g., the cold brew coffee brewingsystem 100 illustrated in FIGS. 1-9 or the cold brew coffee brewingsystem 300 illustrated in FIG. 10 or having features of either of them).In the general process illustrated in FIG. 11 , a first step is productselection 402, in which a selection is made between available cold brewcoffee product options for preparation with the cold brew coffee brewingsystem, for example a selection is made from available menu optionsstored in a controller unit of the cold brew coffee brewing system oravailable through a cloud-based application. In a subsequent generalstep of coffee product preparation 406, a desired cold brew coffee 408is prepared using the cold brew coffee brewing system according toproduct preparation parameters (product profile) for the selected coldbrew coffee product 404. In a step of cold brew coffee collection 410,the cold brew coffee 408 is collected to prepare a resulting cold brewcoffee product 412.

When the cold brew coffee brewing system used in the implementation ofthe method illustrated in FIG. 11 includes a controller unit programmedto prepare only a single cold brew coffee product, this productselection 402 step may include nothing more than instructing thecontroller unit to commence execution of a brew control operation forperformance of a cold brewing process cycle to prepare the availablecold brew coffee product as the product selection 404. However, when thecold brew coffee brewing system is programmed for, or a cloud-basedapplication is accessed that provides for, preparation of a plurality ofdifferent cold brew coffee products, the product selection 402 mayinclude displaying, at the direction of the controller unit, a menu ofavailable cold brew coffee products on a graphic display of a userinterface and selection by the user of one of the available menu optionsas the selected cold brew coffee product 404.

As illustrated in FIG. 11 , the coffee product preparation 406 includesperformance of a pre-infusion operation 414 to prepare a pre-infusionmixture 416 including coffee grounds and pre-infusion water and anextraction operation 418, during which the coffee grounds are subjectedto a single-pass, non-immersion extraction with brew water.

During the pre-infusion operation 414, the pre-infusion mixture 416 isprepared including a mixture with a feed coffee quantity of coffeegrounds of a particular feed coffee source and a total quantity ofpre-infusion water according to product preparation parameters for theselected cold brew coffee product 404 as specified by the controllerunit of the cold brew coffee brewing system. The pre-infusion mixture416 may be prepared in a pre-infusion container with pre-infusion waterdispensed by a water dispensing system to a receiving location of thecold brew coffee brewing system for pre-infusion (e.g., to the firstreceiving location or the second receiving location, depending on theconfiguration). It has been found that preferred operation is to have atotal quantity of the pre-infusion water that is less than a residualwater concentration that will be retained in the coffee grounds at theend of the extraction operation. To commence the extraction operation418, the pre-infusion mixture 414 may be transferred from thepre-infusion container to an extraction vessel which is then disposed inthe first receiving location and brew water is dispensed into theextraction vessel above the coffee grounds from the water distributionsystem of the cold brew coffee brewing system, with the coffee groundsinitially being in the pre-infusion mixture 414 at commencement ofdispensing the brew water into the extraction vessel. In alternativeoperation, the pre-infusion mixture may be prepared in the extractionvessel, using either of the first or second variations.

In the cold brew coffee collection 410 cold brew coffee exiting from theextraction vessel during the extraction operation, and optionally alsofor some drain period following the extraction operation 418, may becollected with the batch of collected cold brew coffee making up thecold brew coffee product 412. The cold brew coffee collection 410 mayinclude collecting the cold brew coffee 408 in a collection containerreceived in the second receiving location of the cold brew coffeebrewing system, and the collection container may be removed from thesecond receiving location with the cold brew coffee product 412 aftercollection of all or a desired portion of the cold brew coffee 408 as aproduct batch of cold brew coffee. Dispensation of pre-infusion waterand brew water, and progression between various stages of the processingof FIG. 11 may be controlled at the direction of the controller unit ofthe cold brew coffee brewing system according to the product preparationparameters for the particular cold brew product selection 403. Suchstages of the processing may occur before, after or within one of thegeneral processing steps is identified in FIG. 11 .

Product preparation parameters for a cold brew product stored in theprocess controller (e.g., in the memory 324 of the cold brew coffeebrewing system 300 of FIG. 10 ) or available through a cloud-basedapplication, may include any one or more of the following parameters, orall of the following parameters:

TABLE 1 Example Product Preparation Parameters Product PreparationParameter Description Feed coffee source Identification of particularcoffee to be used to prepare the cold brew coffee product (e.g.,country, region, grower, processor and/or label of origin) Feed coffeegrind How finely or coarsely the coffee requirement is to be ground forpreparation of the cold brew coffee product. This may be specified as aparticular grind setting for a particular coffee grinding machine brandand model. This product preparation parameter may be customized forparticular grinding equipment used in the location where the cold brewcoffee brewing system is located. Feed coffee quantity Total amount ofcoffee to be used to prepare the cold brew coffee product, typicallyidentified by weight (e.g., pounds or kilograms). This is typically theamount of the feed coffee used to prepare the pre- infusion mixture ofcoffee grounds and water. Total quantity of pre- Amount of water to beused to make infusion water the pre-infusion mixture with coffee groundsto prepare the cold brew coffee product, typically identified by volume(e.g., volumetric liquid ounces, quarts or liters). Total quantity ofbrew water Amount of water to be used during extraction processing(after pre- infusion processing has been completed) to prepare the coldbrew coffee product, typically identified by volume (e.g., volumetricfluid ounces, quarts or liters). Proportion (ratio) of total Quantity ofpre-infusion water per quantity of pre-infusion unit quantity of coffeegrounds mixed water to feed coffee together for the pre-infusion mixturequantity for preparation of the cold brew coffee product, typicallyidentified as volume of pre-infusion water per unit weight of coffeegrounds (e.g., volumetric fluid ounces per pound, quarts per pound, orliters per kilogram). Pre-infusion water Constant or intermittent(pulsed) dispensation profile dispensation profile and allocationproperties of active and inactive (rest) periods for intermittentprofile. Proportion (ratio) of total Quantity of brew water deliveredquantity of brew water to to the extraction vessel containing feedcoffee quantity coffee grounds for preparation of the cold brew coffeeproduct per unit quantity of the feed coffee quantity used forpreparation of the cold brew coffee product, typically identified asvolume of brew water per unit weight of coffee grounds (e.g., volumetricfluid ounces per pound, quarts per pound, or liters per kilogram). Totalproduct yield Quantity of cold brew coffee product targeted forpreparation, typically identified by volume. May be identified as atotal quantity (e.g., volumetric fluid ounces, quarts or liters of coldbrew coffee) or as a unit quantity relative to feed coffee quantity(e.g., volumetric fluid ounces per pound, quarts per pound, or litersper kilogram). Total brew time Total time identified for the brew(extraction) operation from commencement of dispensation of brew waterthrough dispensation of the total quantity of brew water, and includingany final rest/drain period following final dispensation of brew water.Brew water dispensation Flow profile for dispensation of all profilebrew water dispensed during an extraction operation (e.g., dispensationof brew water at an approximately constant rate until all brew water hasbeen dispensed for the extraction operation, or a pulsed or intermittentprofile including active brew periods of brew water dispensationalternating with rest periods with no or substantially reduceddispensation of brew water). There may be several sub- parameters forthe brew water dispensation profile, as noted in the listing below. Brewwater dispensation Proportions of total projected brew profileproperties, e.g., time during which brew water total allocation of is tobe dispensed (active brew total brew time periods) and during whichthere is between active water to be no or substantially reduceddispensation periods water dispensation (rest periods). and rest periodsfor These proportional times may pulsed/intermittent brew correspond tothe total time of water dispensation profile first brew water profileperiods and total time of second brew water profile periods. Brew waterdispensation The time duration of each active profile-the length offirst brew period (first brew water brew water profile periods profileperiod) typically identified (active brew periods) for in minutes. Thetime duration pulsed/intermittent brew of each active brew period maywater dispensation profile be the same or may vary between differentactive brew periods. Brew water dispensation The time duration of eachrest profile-length of second period, including any final brew waterprofile periods specified rest period following (rest periods) for finaldispensation of brew water) pulsed/intermittent brew typicallyidentified in minutes. water dispensation profile The time duration ofeach rest period may be the same or may vary between different restperiods. Brew water Flow rate of brew water from the dispensation ratewater dispensing system to the to the extraction vessel during times ofactive brew water dispensation, typically identified as volume of brewwater per unit time (e.g., volumetric fluid ounces per minute or litersper hour) Collected Product TDS Target level of total dissolved solids(TDS) content desired in a collected cold brew coffee product fromcompletion of the extraction operation. Diluted Product TDS Target levelof total dissolved solids (TDS) content in a diluted cold brew coffeeproduct, for example with desired properties for consumption relative toa more concentrated product resulting directly from an extractionoperation . . .

The example product preparation parameters listed in Table 1 are notexclusive and in addition to one or more of these listed productpreparation parameters, additional product preparation parameters couldalso be specified, and stored in the controller unit, for the productprofile of any particular cold brew coffee product to be prepared usingthe cold brew coffee brewing system.

Reference is now made to FIG. 12 illustrating one example of processingthat may be performed using the cold brew coffee brewing system duringthe pre-infusion operation 414 in the general processing shown in FIG.11 . In the example illustrated in FIG. 12 , the pre-infusion operation414 includes a step 420 to display a pre-infusion operation controlverification prompt. In a next step 422, a process conditioncorresponding to the control verification prompt of step 420 issatisfied, for example by action performed by an operator (user) of thecold brew coffee brewing system to prepare cold brew coffee. In a nextstep 424, the operator then inputs a control instruction indicatingsatisfaction of the process condition for the pre-infusion operation 414to proceed with a next optional step 426 to perform a pre-infusion stageoperation, for which satisfaction of the process condition in the step422 was important. In a next step 428, if pre-infusion has beencompleted, then the pre-infusion operation is complete and processingmay advance to the extraction operation 418 in the general processing ofFIG. 11 . If pre-infusion is not complete, then processing returns torepeat the process by displaying a different pre-infusion operationcontrol verification prompt in step 420 and the processing is continueduntil all process conditions have been satisfied and all pre-infusionstage operations completed. As may be appreciated, the steps 420, 426and 428 may typically be performed by the cold brew coffee brewingsystem at the direction of the controller unit, and the steps 422 and424 may typically be performed by the operator. For the step 420, thecontrol verification prompt may be displayed, for example, on a graphicdisplay of the user interface of the cold brew coffee brewing system. Asshown in the processing illustration of FIG. 12 , the step 426 isillustrated with dashed lines indicating that performance of that stepis optional in the processing example, in that not every input of acontrol instruction will be followed by performance of a pre-infusionstage operation. Rather, the controller unit may require confirmation ofsatisfaction of a certain process condition required for the coffeeproduct preparation 406 before proceeding further with processing.

Reference is now made to FIG. 13 , together with FIGS. 11 and 12 , toillustrate one specific example of processing in the pre-infusionoperation 414 within the context of the example processing illustratedin FIG. 12 . In the example pre-infusion operation 414 illustrated inFIG. 13 , processing includes a step 420 a to display a controlverification prompt for feed coffee source and quantity. In a next step422 a , and the operator checks on the availability of the feed coffeefor the identified feed coffee source and in the feed coffee quantitywithin the product preparation parameters for the selected cold brewcoffee product 404, and preferably at that time the operator alsoobtains the identified feed coffee quantity for that identified feedcoffee source. After the operator confirms the availability of theidentified feed coffee source and identified feed coffee quantity, thenin step 424 a the operator inputs a control instruction to continue withprocessing for preparation of the cold brew coffee product 404. Afterthe controller unit receives the control instruction to continue withthe process in step 424 a , then the controller unit directs in step 420b display of a control verification prompt for a feed coffee grindrequirement. The operator then in step 422 b confirms that the feedquantity of the feed coffee source has been ground in conformance withthe grind requirement of the product preparation parameters for theselected cold brew coffee product 404. The step 422 b may include theoperator identifying that a pre-ground quantity of the desired feedcoffee is available that satisfies the grind requirement, or theoperator may at that time grind coffee beans according to the grindrequirement. After the operator performs the step 422 b , then in step424 b , the operator inputs a control instruction for processing tocontinue. After receiving the control instruction in step 424 b , thenthe controller unit directs in the step 420 c display of a controlverification prompt for receipt of a container (e.g., pre-infusioncontainer or extraction vessel) containing the feed coffee grounds inthe appropriate receiving location for pre-infusion (e.g., the firstreceiving location or the second receiving location, depending on theconfiguration) of the cold brew coffee brewing system. The operator thenin step 422 c confirms that the container containing the feed coffeegrounds is received in the appropriate receiving location forpre-infusion in an orientation to receive pre-infusion water, and afterdoing that the operator in step 424 d inputs a control instruction forprocessing to continue. In performance of the step 422 c , the operatormay transfer the coffee grounds, of the proper feed coffee source and inthe proper feed coffee quantity and satisfying the grind requirement ofthe product preparation parameters, to the pre-infusion container orextraction vessel and then dispose that container or vessel containingthe coffee grounds in the appropriate receiving location forpre-infusion (e.g., first receiving location or second receivinglocation, depending on the configuration) of the cold brew coffeebrewing system so that the pre-infusion container or extraction vesselis received in the appropriate receiving location for pre-infusion inthe appropriate orientation (e.g., pre-infusion orientation for apre-infusion container, or pre-brewing orientation or brewingorientation for an extraction vessel depending on pre-infusion waterdispensation profile) to receive pre-infusion water dispensed to thereceiving location for pre-infusion (e.g., the first-receiving locationor the second receiving location, depending on the configuration) from awater dispensing system of the cold brew coffee brewing system. In anext step 426 c , the controller unit directs performance of apre-infusion stage operation of dispensation of a total quantity ofpre-infusion water into the appropriate container (e.g., pre-infusioncontainer or extraction vessel) at the receiving location forpre-infusion from the water dispensing system, after which pre-infusionprocessing in the cold brew coffee brewing system is complete, and in anext step 430 the controller unit directs display of a notification thatpre-infusion is complete. Processing may then continue to the extractionoperation 418 of the general processing of FIG. 11 .

Reference is now made to FIG. 14 , which illustrates one example ofprocessing that may be performed using the cold brew coffee brewingsystem during the extraction operation 418 of the general processingillustrated in FIG. 11 . In the example illustrated in FIG. 14 , theextraction operation 418 includes a step 432 to display an extractionoperation control verification prompt. In a next step 434 a processcondition corresponding to the control verification prompt of step 432is satisfied, for example by action performed by an operator of the coldbrew coffee brewing system. In a next step 436, the operator then inputsa control instruction indicating satisfaction of the process conditionfor the extraction operation 418 to proceed with a next optional step438 to perform an extraction stage operation at the direction of thecontroller unit, for which satisfaction of the process condition in step434 was important. In a next step 440 if preparation for performing theextraction with brew water has been completed, then the pre-infusionoperation advances to a next step 442 to perform the extraction. Ifpreparation for performing the extraction is not complete at step 440,then processing returns to repeat the previous processing sequence bydisplaying a different extraction operation control verification promptin step 432 and the processing is continued until all process conditionshave been satisfied and all extraction stage operations completed inpreparation for performing the extraction. In the step 442 to performthe extraction, brew water is introduced into the extraction vesselcontaining the coffee grounds and the coffee grounds are extracted withthe brew water to prepare the cold brew coffee in a non-immersion,single-pass extraction. In step 444, the extraction is monitored andcontinued until it is determined that the extraction is complete, inwhich case processing proceeds to a step 446 in which the extraction isstopped. As may be appreciated, the steps 432, 438, 440, 442, 444 and446 may typically be performed by the cold brew coffee brewing system atthe direction of the controller unit, and steps 434 and 436 maytypically be performed by the operator. For step 432, the controlverification prompt may be displayed, for example, on a graphic displayof the user interface of the cold brew coffee brewing system. As shownin the processing illustration of FIG. 14 , the step 438 is illustratedwith dashed lines indicating the performance of that step is optional,and that not every input of a control instruction will be followed byperformance of an extraction stage operation. Rather, the controllerunit may require confirmation of satisfaction of a certain processcondition required for the coffee product preparation 406 beforeproceeding further with processing.

Reference is now made to FIG. 15 , together with FIGS. 11 and 14 , toillustrate one specific example of processing in the extractionoperation 418 within the context of the example processing illustratedin FIG. 14 . In the example extraction operation 418 illustrated in FIG.15 , processing includes a step 432 a to display a control verificationprompt for receipt of the extraction vessel with the pre-infusionmixture in the first receiving location of the cold brew coffee brewingsystem. In the next step 434 a , the operator confirms that thepre-infusion mixture has been prepared, transferred from thepre-infusion container to the extraction vessel, if necessary,. and thatthe extraction vessel containing the pre-infusion mixture has beendisposed in the first receiving location in the brewing orientation.Completion of step 434 a may include the operator mixing pre-infusionwater and coffee grounds in the pre-infusion container and then afterthe coffee grounds and pre-infusion water have been preferably mixed toa homogeneously wetted composition, transferring the pre-infusionmixture from the pre-infusion container to the extraction vessel, andthen placing the extraction vessel with the pre-infusion mixture in thefirst receiving location of the cold brew coffee brewing system in thebrewing orientation, positioned to receive brew water from the waterdispensing system for single-pass, non-immersion extraction of thecoffee grounds with the brew water. Alternatively, when using the firstvariation of preparing a pre-infusion mixture in the extraction vessel,completion of step 434 a may include the operator mixing pre-infusionwater and coffee grounds in the extraction vessel (preferably with abottom end of the extraction vessel closed to fluid flow out of theextraction vessel, then after the coffee grounds and pre-infusion waterhave been preferably mixed to a homogeneously wetted composition,disposing the extraction vessel with the pre-infusion mixture in thefirst receiving location of the cold brew coffee brewing system in thebrewing orientation, positioned to receive brew water from the waterdispensing system for single-pass, non-immersion extraction of thecoffee grounds with the brew water. In a further alternative, when usingthe second variation of preparing the pre-infusion mixture in theextraction vessel, the extraction vessel may already be received infirst receiving location in the brewing orientation with thepre-infusion mixture at the end of the pre-infusion operation 414, andan operator may need only input the control instruction in step 436 a tocommence dispensation of the brew water for the extraction operation418. After completion of step 434 a in the processing of FIG. 15 , thenin step 436 a , the operator inputs a control instruction indicatingthat the condition corresponding to the control verification prompt ofstep 432 a has been satisfied. In the processing illustrated in FIG. 15, the control instruction is shown as an instruction to commencebrewing.

With continued reference to FIG. 15 , after the operator enters theprocess control instruction in step 436 a , then step 442 is performedby the cold brew coffee brewing system at the direction of thecontroller unit. In step 442, brew water is delivered from the waterdispensing system into the extraction vessel at the first receivinglocation and cold brew coffee exiting the extraction vessel is collectedin a collection container received in the second receiving location ofthe cold brew coffee brewing system. During the step 442, the brew wateris dispensed from the water dispensing system according to the productpreparation parameters, including any specified brew water dispensationprofile. The dispensation of brew water into the extraction vessel tocontact and extract the grounds continues until the controller unitdetermines in step 444 that the extraction is complete, and thecontroller unit then directs in step 446 display of a notification thatbrewing of the cold brew coffee is complete. As may be appreciated, whenusing the second variation for preparation of the pre-infusion mixturein the extraction vessel, the example processing of FIGS. 14 and 15 maybe modified to not require input of a control instruction followingpreparation of the pre-infusion mixture before proceeding to performanceof the extraction, in which the processing of FIG. 14 may be modified toremove steps 432, 434, 436 and 438 and processing of FIG. 15 maylikewise be modified to remove steps 432 a , 434 a and 436 a ). However,even when using the second variation for preparation of the pre-infusionmixture in the extraction vessel, keeping retaining those steps in theprocessing of FIGS. 14 and 15 may provide a benefit of having anoperator confirm that all is in order and to input a control instructionat step 432 or 432 a for the processing to continue to the performextraction step 442.

Reference is now made to FIG. 16 , together with FIGS. 14 and 15 . FIG.16 illustrates one example of processing that may occur during theperform extraction step 442 in the processing of FIGS. 14 and 15 . Inthe example processing illustrated in FIG. 16 , the perform extractionstep 442 includes a step 450 to commence dispensing brew water, duringwhich step flow of brew water from the water dispensing system of thecold brew coffee brewing system into the extraction vessel above thecoffee grounds begins. After commencement of dispensing the brew waterin the step 450, the processing includes display of a brew wateradjustment notification to the operator in step 452, for example at theuser interface of the cold brew coffee brewing system. The brew wateradjustment notification notifies the operator to adjust the brew waterflow rate, as needed, to correspond approximately with the brew waterflow rate specified for the product preparation parameters for theselected cold brew product 404 (FIG. 11 ). In one preferredimplementation, the target brew water flow rate of the productpreparation parameters is displayed as part of the notification, alongwith a readout of actual measured flow rate of the brew water, forexample from data provided by a flow sensor (e.g., flow sensor 318 ofthe cold brew coffee brewing system 300 of FIG. 10 ). The operator maythen adjust the flow rate of brew water delivered to the extractionvessel, for example through manipulation of the flow adjustment valve314 through manual operation of the manual adjustment handle 316,illustrated in FIG. 10 . It has been found that manual adjustment ofbrew water flow rate to approximate the target brew water flow rate ofthe product preparation parameters is a convenient and simple method toeffectively control the brew water flow rate and is less prone tostability issues that may develop with automatic adjustment throughfeedback process control. In one preferred implementation, the brewwater adjustment notification displayed in step 452 includes anotification to adjust, as needed, the vertical elevation at which thebrew water dispenser is set (e.g., the second water dispenser 306 shownin the example cold brew coffee brewing system 300 of FIG. 10 or thesecond water dispenser 110 in the example cold brew coffee brewingsystem 100 of FIGS. 1-9 ). The displayed notification may preferablyinclude a graphic image illustrating a spray pattern coverage of the topof the coffee grounds in the extraction vessel, without over-spray ontothe extraction vessel walls or under-spray that does not fully cover thearea of the top surface of the coffee grounds. Preferably, theextraction vessel has a transparent wall (e.g., brew cylinder 142 of theextraction vessel 104 of the coffee brewing system 100 of FIGS. 1-9 maybe a glass cylinder). The operator may view the actual spray patternover the coffee grounds through the transparent wall of the extractionvessel and compare it to the illustration of the desired spray patterncoverage, and may adjust as needed the vertical elevation setting of thefluid dispenser so that the brew water spray pattern covers the coffeegrounds to approximately the same extent as in the displayedillustration. This has been found to be a convenient and simple way toeffectively control the spray pattern to the coffee grounds based onactual brew water flow conditions and actual top elevation of the bed ofcoffee grounds in the extraction vessel for any particular extractionoperation to prepare a cold brew coffee product.

With continued reference to FIG. 16 , together with FIGS. 14 and 15 , asshown in the processing of FIG. 16 a next step, after the display step452, is a step 454 for the operator to input an adjustment confirmationconfirming that needed adjustments have been made to the brew water flowrate and brew water dispenser elevation. After receiving theconfirmation, the controller unit in step 456 directs display of brewstatus information to which the operator may occasionally refer tomonitor the progress of the extraction operation, to identify anypotential problems with the extraction, to make any further neededmanual adjustments to the brew water flow rate or elevation adjustmentsto the brew water dispenser, for example due to changes in feed waterpressure to the cold brew coffee brewing system, and to estimate whenthe extraction operation will be complete, and the cold brew coffeeproduct will be ready. The displayed brew status information may includea progress bar graphically showing a user the progress toward completionof the cold brewing process at any time. In a next step 458, thecontroller unit discontinues the final dispensation of brew water fromthe water dispensing system to the extraction vessel. When the brewwater dispensation profile includes a pulsed (intermittent) brew waterdispensation profile, performance of step 458 may correspond with theend of the final active brew period (the final first brew water profileperiod). In a next, optional, step 460 the controller unit waits forexpiration of a final specified rest period, if any, of the brew waterdispensation profile, before the processing in FIG. 15 advances to thedisplay brew complete notification step 446.

With reference again to FIGS. 14 and 15 , the determination in step 444that the extraction is complete may be based on a determination relativeto one or more of the product preparation parameters for the selectedcold brew coffee product 404 (FIG. 11 ). In one preferredimplementation, the extraction is determined by the controller unit tobe complete when the controller unit determines that a productpreparation parameter of total product yield has been achieved. This maybe determined by the controller based on a determination of when totalwater applied to the coffee grounds, either as pre-infusion water of asbrew water, is sufficient to approximately provide the desired totalproduct yield of the product preparation parameters. Total pre-infusionwater and total brew water applied to the grounds may each be determinedby the controller unit from flow data from a flow sensor (e.g., flowsensor 318 of FIG. 10 ) monitoring dispensation of pre-infusion water tothe coffee grounds during the pre-infusion operation and dispensation ofbrew water to the coffee grounds during the extraction operation, untilthe cumulative volume of pre-infusion water and brew water that has beendispensed is determined by the controller unit to be adequate to provideapproximately the total volume yield of the product preparationparameters. This determination may account for anticipated retention ofresidual water saturation in the coffee grounds even after cold brewcoffee has effectively stopped exiting the extraction vessel. Inequation form, the calculation for determining total volume yield may beas follows:

Y=Vpw+Vbw−Vrw

Where Y is the total volume yield of cold brew coffee, Vpw is the totalvolume of pre-infusion water dispensed to mix with the coffee groundsduring the pre-infusion operation, Vbw is the total volume of brew waterdispensed into the extraction vessel above the coffee grounds during theextraction operation, and Vrw is the volume of residual water retainedwith the coffee grounds following the extraction operation. The volumesmay be expressed in any convenient volume measure (e.g., liters,volumetric liquid ounces or quarts). Residual water retained by thecoffee grounds will vary somewhat, but is frequently around about 1.5 to2 liters of water per kilogram of coffee grounds, and in oneimplementation the residual water content may be based on such anassumed value for Vrw in calculating estimated total volume yield forpurposes of determining when the extraction is complete in step 444 anddiscontinuing the perform extraction step 442 shown in FIGS. 14 and 15 .It has been found that assuming a value of about 1.7 liters of water perkilogram of coffee grounds for residual water generally provides goodresults for estimating total yield. As will be appreciated, the actualyield of cold brew coffee collected in the cold brew coffee product maybe somewhat different than the total volume yield specified in theproduct preparation parameters, but should in most cases be reasonablyclose.

In the case of a brew water dispensation profile that involves acontinuous dispensation of brew water to the extraction vessel, thedispensation of brew water may simply be discontinued at the directionof the controller unit when the total volume yield has been determinedby the controller unit to have been achieved. In the case of a brewwater dispensation profile that includes alternating active brew periodsof brew water dispensation and rest periods with no brew waterdispensation, the process of determining when to discontinuedispensation of brew water marking the end of extraction may be morecomplicated. In some preferred implementations, the number of activebrew periods and rest periods, and the duration of each, may bespecified as product preparation parameters for the brew waterdispensation profile for a selected cold brew coffee product 404 (FIG.11 ). Except in an unusual circumstance when achievement of total volumeyield is determined by the controller unit to exactly coincide with theend of a specified active brew period (a first brew water profileperiod), then either the number of active brew periods could be changed(increased or decreased) and/or the duration of a brew waterdispensation period could be changed (lengthened or shortened), toaccommodate a total volume yield that is not achieved exactly at the endof a specified active brew water dispensation period. In some preferredprocessing alternatives, the number of active brew water dispensationperiods is kept the same as specified in the product preparationparameters, and the final specified active brew period is eitherlengthened or shortened to end when the controller unit determines thatthe total volume yield has been achieved. Any final rest periodspecified in the product preparation parameters following the lastspecified active brew period would then follow the last actual activebrew period, at which point the controller unit could display anotification that the brew is complete, for example in step 446 of theprocessing shown in FIG. 15 . FIG. 17 shows a plot of an example brewwater dispensation profile 470 for an extraction that last for a totaltime ti, and with the total quantity of the brew water being dispensedover a total time period t3 The brew water dispensation profile 470 doesnot include a pulsed profile, and includes only a single active brewperiod 472 that extends for the full duration of t3, and which isfollowed by a terminal rest period 474, following which, in theprocessing of FIG. 15 , the controller unit would direct performance ofthe step 446 to display a notification that the brew is complete. FIG.18 shows a plot of another example brew water dispensation profile 480for an extraction that lasts for a total time t2. The brew waterdispensation profile 480 includes three intermittent (pulsed) activebrew periods 482 (first brew water profile periods) with twointermediate rest periods 484 (second brew water profile periods). Thetotal quantity of brew water is dispensed during the three active brewperiods 482 over a total time period t4. The final dispensation of thebrew water is followed by a final rest period 486, providing a finaldrainage period, after which, in the processing of FIG. 15 , thecontroller unit would direct performance of the step 446 to display anotification that the brew is complete. In the example of FIG. 18 , thethree active brew periods 482 may have been specified in the productpreparation parameters as being of equal duration, and the longer timeduration of the last active brew period 482, shown as lengthenedrelative to the other two in FIG. 18 , could be a consequence of thelast active brew period 482 being lengthened based on achieving a totalvolume yield for cold brew coffee as determined by the controller unit.As will be appreciated, when a pre-infusion mixture is prepared in apre-infusion container or in the extraction vessel using the firstvariation, then the pre-infusion water dispensation profile may have asimilar profile to that shown in FIG. 17 , and when the pre-infusionmixture is prepared in the extraction vessel using the second variation,the pre-infusion water dispensation profile may be more similar to theprofile illustrated in FIG. 18 , with the active and rest periodsappropriately set for purposes of effective accomplishment of thedesired saturation of the coffee grounds during the pre-infusionoperation. As may be appreciated, when the pre-infusion waterdispensation profile includes a pulsed water delivery profile, such apulsed pre-infusion water dispensation profile may have water flowfeatures similar to those illustrated in FIG. 18 for the brew water.Referring again to FIG. 11 , the processing of that figure also includesan optional step of a dilution operation 413. Such a dilution operation413 may or may not be included after the cold brew coffee collection410. Including the dilution operation 413 permits a user to have acontroller unit of the cold brew coffee brewing system calculate anddispense a volume of dilution water from the water dispensing system(e.g., to the first receiving location or the second receiving location)to dilute the collected cold brew coffee of the cold brew coffee product412 (which may be in the form of a cold brew concentrate) to prepare adiluted cold brew product, for example to prepare a more diluted coldbrew coffee product having desired properties for consumption. One morespecific example implementation for the dilution operation 413 of theprocessing of FIG. 11 is illustrated in FIG. 19 .

In the processing implementation shown in FIG. 19 , the dilutionoperation includes display, such as at the user interface of the coldbrew coffee brewing system, of a product dilution notice 468, to notifya user that an optional dispensation of dilution water to prepare adiluted cold brew product may be performed at the direction of the userthrough provision of an optional dilution control command instructingthe controller unit to determine a dilution volume and dispense thatvolume of dilution water from the water dispensing system for use toprepare the diluted cold brew product. The dilution control command maysimply be an instruction to the controller unit to proceed to dispensethe dilution water, for example based on the original productpreparation parameters associated with the cold brew coffee product 412(e.g., based on dilution from a target total dissolved solids (TDS)content in the cold brew coffee product and a target reduced TDS contentdesired for a diluted cold brew product). Alternatively, the dilutioncontrol command may specify product criteria for use by the controllerunit to determine a volume of dilution water to dispense based on thespecified product criteria. For example, the specified product criteriamay include an actual measured TDS content of the cold brew coffeeproduct 412, which may be combined with a previously inputted target TDScontent for the diluted cold brew product (e.g., in the original productpreparation parameters) and/or the specified product criteria mayinclude a newly specified TDS content for the diluted cold brew productinputted as part of the dilution control command. At step 492 adetermination is made as to whether a dilution control command has beenreceived by the controller unit, and if the determination is yes theprocessing proceeds to dispense the dilution water 494 with a volume ofdispensed dilution water being as determined by the controller unit.Dispensation of the dilution water may be to a receiving location (e.g.,the first receiving location or the second receiving location), and thedispensation of the dilution water should be designed not to contact thecoffee grounds (not to extract additional cold brew coffee), but simplyto provide clean water in a correct volume for the desired dilution. Thedilution water may be dispensed into a collection container or othercontainer (e.g., cold brew product keg) that contains the cold brewcoffee product 412, or may be in to an empty container (e.g., emptypre-infusion container or empty collection container), and the dilutionwater may then be transferred to another container containing the coldbrew coffee product 412 to prepare the diluted coffee product.

In an alternative implementation for the dilution operation 413 of FIG.11 , a brew control operation may be pre-set with dilution informationbased on target properties (e.g., target TDS content) for the cold brewcoffee product resulting from the extraction and for the desired dilutedcold brew product, and the process controller may automatically instructthe dispensation of the dilution water, for example into a collectioncontainer in which the cold brew coffee product 412 was initiallycollected. As will be appreciated, in such an automatic dilutionsituation the collection container must be appropriately sized tocontain both the volume of the cold brew coffee product and the addeddilution water.

Example Implementation Combinations

In various aspects, the cold brew coffee brewing system of the inventionincludes as a base configuration an over/under fluid flow design forsingle-pass, non-immersion cold brew coffee brewing with a single-pass,non-immersion extraction vessel disposed above a collection vessel inwhich the cold brew coffee product collects. Such a base configurationfor the cold brew coffee brewing system may have a combination offeatures as provided in numbered paragraph 1 that follows:

1. A cold brew coffee brewing system to prepare cold brew coffee byextraction of coffee grounds with brew water in a single-pass,non-immersion extraction operation following a pre-infusion operation topre-infuse the coffee grounds with pre-infusion water, the systemcomprising:

a flow-through extraction vessel to retain coffee grounds forsingle-pass, non-immersion extraction of the coffee grounds with waterto prepare cold brew coffee, the extraction vessel comprising afluid-permeable support to support coffee grounds in an extraction bedvolume in the extraction vessel during the extraction operation;

a tower unit, comprising a plurality of receiving locations to receivefluid containers or process vessels, the plurality of receivinglocations comprising:

-   -   a first receiving location configured to selectively receive the        extraction vessel in a brewing orientation in an elevated        position for the extraction operation, wherein in the brewing        orientation the extraction vessel is fluidly open at a fluid        exit end adjacent a bottom of the extraction vessel for flow of        cold brew coffee out of the fluid exit end for single-pass,        non-immersion extraction of coffee grounds to prepare the cold        brew coffee; and    -   a second receiving location, at a lower elevation than the first        receiving location, configured to selectively receive a        collection container in a collection orientation to receive and        collect the cold brew coffee from the extraction vessel during        the extraction operation for preparation of a cold brew coffee        product comprising the collected cold brew coffee in the        collection container; and

a water dispensing system configured to dispense the brew water into theextraction vessel above the coffee grounds in the extraction vessel inthe brewing orientation at the first receiving location during theextraction operation; and

optionally, the cold brew coffee brewing system comprises the collectioncontainer.

Some preferred example feature combinations and embodiments for the coldbrew coffee brewing system of this disclosure including such a baseconfiguration will now be described with reference to the followingnumbered paragraphs:

2. The cold brew coffee brewing system of paragraph 1, wherein the waterdispensing system comprises a first water dispenser to dispense thepre-infusion water to a said receiving location for pre-infusion,optionally selected from the group consisting of the first receivinglocation and the second receiving location, and a second water dispenserto separately dispense the brew water to the first receiving location.

3. The cold brew coffee brewing system of paragraph 2, wherein deliveryof the pre-infusion water to the first water dispenser is controlled bya first flow control valve and the delivery of the brew water to thesecond water dispenser is controlled by a second control valve tocontrol flow of the pre-infusion water to the first water dispenser andthe second water dispenser is in fluid communication with a secondcontrol valve to control flow of the brew water to the second waterdispenser.

4. The cold brew coffee brewing system of either one of paragraph 2 orparagraph 3, wherein the second water dispenser is height adjustable toadjust a vertical elevation from which the second water dispenserdispenses the brew water to the first location.

5. The cold brew coffee brewing system of any one of paragraphs 2-4,wherein the first water dispenser is fixed in position to dispense thepre-infusion water at a fixed elevation to the said receiving locationfor pre-infusion.

6. The cold brew coffee brewing system of any one of paragraphs 1-5,wherein a said receiving location for pre-infusion is configured toreceive a pre-infusion container for pre-infusion and wherein the saidreceiving location for pre-infusion comprises:

the first receiving location configured to selectively receive, when theextraction vessel is not received in the first receiving location, thepre-infusion container in a pre-infusion orientation to receive thepre-infusion water at the first receiving location from the waterdispensing system for preparation and containment in the pre-infusioncontainer of a pre-infusion mixture of the coffee grounds and thepre-infusion water; or

the second receiving location configured to selectively receive apre-infusion container in a pre-infusion orientation to receive thepre-infusion water at the second receiving location from the waterdispensing system for preparation and containment in the pre-infusioncontainer of a pre-infusion mixture of the coffee grounds and thepre-infusion water; and

optionally, the cold brew coffee brewing system comprises thepre-infusion container.

7. The cold brew coffee brewing system of paragraph 6, comprising amixer selectively insertable into the pre-infusion container to mix thecoffee grounds and the pre-infusion water in the pre-infusion containerto prepare the pre-infusion mixture in the pre-infusion container.

8. The cold brew coffee brewing system of any one of paragraphs 1-7,comprising;

a flow sensor to monitor a flow rate of the brew water to the firstreceiving location; and

a graphic display to display to a user monitored flow rate data from theflow sensor for the flow rate of the brew water to the first receivinglocation during the brewing (extraction) operation; and

optionally, the flow sensor is operable to monitor a flow rate of thepre-infusion water to a said receiving location, optionally selectedfrom the group consisting of the first receiving location and the secondreceiving location, during the pre-infusion operation.

9. The cold brew coffee brewing system of any one of paragraphs 1-8,comprising a manual adjustment interface operably connected to a flowadjustment valve, wherein the manual adjustment interface is manuallymanipulable by a user to manually adjust a flow rate of the brew waterto the first receiving location during the brewing (extraction)operation.

10. The cold brew coffee brewing system of any one of paragraphs 1-9,comprising a brew control system to control operation of the waterdispensing system during a cold brewing process cycle for preparation ofthe cold brew coffee product, wherein the brew control system comprises:

a controller unit having stored product preparation parameters for thecold brew coffee product and configured to execute a brew controloperation for performance of the cold brewing process cycle to prepare acold brew coffee product corresponding to the product preparationparameters for the cold brew coffee product; and

a user interface in communication with the controller unit, the userinterface configured to display information to a user and to receiveinput of instructions from the user for preparation of the cold brewcoffee product.

11. The cold brew coffee brewing system of paragraph 10, wherein thebrew control operation comprises directing the user interface to displayat least one control verification prompt prompting the user to input acorresponding control instruction indicating satisfaction of acorresponding process condition to have the controller unit continuewith the cold brewing process cycle, and optionally to directperformance of a corresponding next stage of the cold brewing processcycle.

12. The cold brew coffee brewing system of paragraph 11, wherein a saidcontrol verification prompt is for satisfaction of a said processcondition comprising disposition of the coffee grounds in a saidreceiving location, optionally selected from the group consisting of thefirst receiving location and the second receiving location, to receivewater from the water dispensing system for the cold brewing processcycle.

13. The cold brew coffee brewing system of paragraph 12, wherein for thesaid control verification prompt, a corresponding said next stage of thecold brewing process cycle directed by the controller unit includescommencement of dispensing pre-infusion water from the water dispensingsystem to a said receiving location for pre-infusion, optionallyselected from the group consisting of the first receiving location andthe second receiving location, to mix with the coffee grounds to form apre-infusion mixture.

14. The cold brew coffee brewing system of paragraph 13, wherein thesaid process condition comprises disposition of the coffee grounds inthe extraction vessel at the first receiving location ready to receivethe pre-infusion water from the water dispensing system at the firstreceiving location.

15. The cold brew coffee brewing system of paragraph 14, wherein thesaid process condition comprises disposition of a pre-infusion mixtureincluding the coffee grounds in the extraction vessel received in apre-brewing orientation at the first receiving location.

16. The cold brew coffee brewing system of paragraph 15, wherein in thepre-brewing orientation, a bottom end of the extraction vessel is closedto fluid flow out of the bottom end of the extraction vessel.

17. The cold brew coffee brewing system of any one of paragraphs 13-16,wherein the product preparation parameters comprise a total quantity ofthe pre-infusion water to combine with the coffee grounds during thepre-infusion operation, and the brew control operation comprises;

after the commencement of dispensing the pre-infusion water from thewater dispensing system, at the direction of the controller unitdiscontinuing dispensing the pre-infusion water from the waterdispensing system when the controller unit identifies that the totalquantity of the pre-infusion water has been dispensed; and

after the discontinuing dispensing the pre-infusion water, commencingdispensing the brew water for the extraction operation, optionally aftera saturation rest period following the discontinuing dispensing thepre-infusion water, and optionally the commencing dispensing the brewwater for the extraction operation is automatically directed bycontroller unit executing the brew control operation without furtherinput of instructions from the user to proceed to performance of theextraction operation.

18. The cold brew coffee brewing system of paragraph 12, wherein for thesaid control verification prompt, a corresponding said next stage of thecold brewing process cycle directed by the controller unit includescommencement of dispensing brew water from the water dispensing systemto the first receiving location.

19. The cold brew coffee brewing system of either one of paragraph 11 orparagraph 12, wherein a said control verification prompt is forsatisfaction of a said process condition comprising receipt of theextraction vessel in the first receiving location in the extractionorientation containing in the extraction bed a pre-infusion mixtureincluding the coffee grounds and the pre-infusion water, in conformancewith the product preparation parameters for the cold brew coffeeproduct, and performance of a corresponding said next stage of the coldbrewing process cycle directed by the controller unit includescommencement of dispensing the brew water from the water dispensingsystem to the first receiving location for the extraction operation.

20. The cold brew coffee brewing system of any one of paragraphs 11-13,wherein a said control verification prompt is for satisfaction of acorresponding said process condition comprising receipt of thepre-infusion container in a said receiving location for pre-infusion,optionally selected from the group consisting of the first receivinglocation and the second receiving location, with the pre-infusioncontainer in the pre-infusion orientation containing the coffee groundsfor the pre-infusion mixture in conformance with the product preparationparameters for the cold brew coffee product, and performance of acorresponding said next stage of the cold brewing process cycle directedby the controller unit includes commencement of dispensing thepre-infusion water from the water dispensing system to the saidreceiving location for pre-infusion during the pre-infusion operation.

21. The cold brew coffee brewing system of any one of paragraphs 13-20,wherein the product preparation parameters comprise a feed coffeesource; and

the brew control operation comprises displaying identification of thefeed coffee source at the user interface prior to permitting acceptanceby the controller unit of the corresponding said control instruction todirect commencement of the dispensing.

22. The cold brew coffee brewing system of any one of paragraphs 13-21,wherein the product preparation parameters comprise a feed coffee grindrequirement; and

the brew control operation comprises displaying identification of thefeed coffee grind requirement at the user interface prior to permittingacceptance by the controller unit of the corresponding said controlinstruction to direct commencement of the dispensing.

23. The cold brew coffee brewing system of any one of paragraphs 13-22,wherein the product preparation parameters comprise a feed coffeequantity; and

the brew control operation comprises displaying an indication of thefeed coffee quantity at the user interface prior to permittingacceptance by the controller unit of the corresponding said controlinstruction to direct commencement of the dispensing.

24. The cold brew coffee brewing system of paragraph 11, wherein:

a first said control verification prompt is for satisfaction of acorresponding first said process condition comprising receipt of thecoffee grounds in a said receiving location for pre-infusion, optionallyselected from the group consisting of the first receiving location andthe second receiving location, to pre-infuse the coffee grounds with thepre-infusion water in conformance with the product preparationparameters for the cold brew coffee product, and performance of acorresponding first said next stage of the cold brewing process cycledirected by the controller unit includes commencement of dispensing thepre-infusion water from the water dispensing system to the saidreceiving location for pre-infusion;

a second said control verification prompt, display of which is after thefirst said control verification prompt, is for satisfaction of a secondsaid process condition comprising receipt of the extraction vessel inthe first receiving location in the extraction orientation containing inthe extraction bed a pre-infusion mixture including the coffee groundsand the pre-infusion water in conformance with the product preparationparameters for the cold brew coffee product, and performance of acorresponding second said next stage of the cold brewing process cycledirected by the controller unit includes commencement of dispensing thebrew water from the water dispensing system to the first receivinglocation for the extraction operation.

25. The cold brew coffee brewing system of paragraph 24, comprising apre-infusion container for preparation and containment of thepre-infusion mixture, and wherein:

the pre-infusion container is configured to contain the coffee groundsfor preparation of the pre-infusion mixture and to be selectivelyreceived in a said receiving location for pre-infusion, optionallyselected from the group consisting of the first receiving location orthe second receiving location, in a pre-infusion orientation to receivethe pre-infusion water at the said receiving location for pre-infusionfrom the water dispensing system for preparation of the pre-infusionmixture in the pre-infusion container; and

the first said process condition comprises receipt of the pre-infusioncontainer in the said receiving location for pre-infusion in thepre-infusion orientation containing the coffee grounds for thepre-infusion mixture.

26. The cold brew coffee brewing system of paragraph 24, wherein thefirst said process condition comprises receipt of the extraction vesselcontaining the coffee grounds in the first receiving location, andoptionally with the extraction vessel being in a pre-brewing orientationin which a bottom end of the extraction vessel is closed to fluid flowout of the bottom end of the extraction vessel during the pre-infusionoperation,

27. The cold brew coffee brewing system of any one of paragraphs 24-26,wherein the product preparation parameters comprise a feed coffeesource; and

the brew control operation comprises displaying an indication of thefeed coffee source at the user interface prior to permitting acceptanceby the controller unit of the corresponding first said controlinstruction to direct commencement of the dispensing the pre-infusionwater from the water dispensing system.

28. The cold brew coffee brewing system of any one of paragraphs 24-27,wherein the product preparation parameters comprise a feed coffee grindrequirement; and

the brew control operation comprises displaying an indication of thefeed coffee grind requirement at the user interface prior to permittingacceptance by the controller unit of the corresponding first saidcontrol instruction to direct commencement of the dispensing thepre-infusion water from the water dispensing system.

29. The cold brew coffee brewing system of any one of paragraphs 24-28,wherein the product preparation parameters comprise a feed coffeequantity; and

the brew control operation comprises displaying the feed coffee quantityat the user interface prior to permitting acceptance by the controllerunit of the corresponding first said control instruction to directcommencement of dispensing the pre-infusion water from the waterdispensing system.

30. The cold brew coffee brewing system of any one of paragraphs 24-29,wherein the product preparation parameters comprise a total quantity ofthe pre-infusion water to combine with the coffee grounds to prepare thepre-infusion mixture, and the brew control operation comprises;

after the commencement of dispensing the pre-infusion water from thedispensing system, at the direction of the controller unit discontinuingdispensing the pre-infusion water from the dispensing system when thecontroller identifies that the total quantity of the pre-infusion waterhas been dispensed; and

after the discontinuing dispensing the pre-infusion water, displayingthe second said control verification prompt at the display awaitinginput from the user of the second said control instruction indicatingsatisfaction of the second said process condition to have the controllerunit direct performance of the second said next stage of the coldbrewing process cycle.

31. The cold brew coffee brewing system of any one of paragraphs 10-30,wherein the brew control operation comprises dispensing a total quantityof the brew water to the first receiving location during the extractionoperation at a brew water dispensation profile.

32. The cold brew coffee brewing system of paragraph 31, wherein thebrew control operation comprises dispensing the total quantity of thebrew water to the first receiving location over a period of time in arange having a lower limit selected from the group consisting of 30minutes, 40 minutes, 50 minutes and 60 minutes and an upper limitselected from the group consisting of 240 minutes, 180 minutes, 150minutes and 120 minutes, and with one preferred range being from 50minutes to 150 minutes.

33. The cold brew coffee brewing system of either one of paragraph 31 orparagraph 33, wherein the total quantity of the brew water is in a rangehaving a lower limit selected from the group consisting of 1.5 liters, 2liters, 3 liters and 4 liters and an upper limit selected from the groupconsisting of 14 liters, 12 liters, 10 liters and 8 liters, and with onepreferred range being from 3 liters to 10 liters.

34. The cold brew coffee brewing system of any one of paragraphs 31-33,wherein: the brew water dispensation profile comprises first brew waterprofile periods of brew water dispensation (active brew periods) with asecond brew water profile period (rest period) between occurrences ofthe first brew water profile periods; and

the second brew water profile period comprises no brew waterdispensation or brew water dispensation at a reduced dispensation raterelative to the first brew water profile periods, preferably brew waterdispensation at a dispensation rate no larger than 25% (and morepreferably no larger than 10%) of a brew water dispensation rate of thefirst brew water profile periods and even more preferably no brew waterdispensation; and

optionally, the first brew water profile periods may each last for thesame duration of time or one or more of the first brew water profileperiods may last for a different duration of time than one or more otherones of the first brew water profile periods; and

optionally, the second brew water profile periods may each last for thesame duration of time or one or more of the second brew water profileperiod may last for a different duration of time than one or more otherones of the second brew water profile periods;

optionally, a said second brew water profile period may follow a finalone of the first brew water profile periods.

35. The cold brew coffee brewing system of paragraph 34, wherein thebrew water dispensation profile includes a number of occurrences of thefirst brew water profile period in a range having a lower limit selectedfrom the group consisting of 2, 3 and 4 occurrences of the first brewwater profile periods and having an upper limit selected from the groupconsisting of 120, 24 and 12 occurrences of the first brew water profileperiods, and with one preferred range being from 4 to 12 occurrences ofthe first brew water profile periods.

36. The cold brew coffee brewing system of either one of paragraph 34 orparagraph 35, wherein at least one said second brew water profile periodlasts for a longer duration of time than at least one said first brewwater profile period; and

optionally, the brew water dispensation profile includes a sequenceincluding a said first brew water profile period lasting a first timeduration, followed by a said second brew water profile period lasting asecond time duration, and followed by a different said first brew waterprofile period lasting a third time duration, and optionally thedifferent said first brew water profile period is followed by adifferent said second brew water profile period lasting a fourth timeduration, wherein the second time duration is at least as long as, andpreferably longer than, the first time duration and the third timeduration is longer than the optional fourth time duration, andoptionally wherein the third time duration is longer than the first timeduration and further optionally the second time duration is longer thanthe optional fourth time duration, and which fourth time duration may ormay not be a final rest period during the extraction operation. Suchoptional processing in the implementation combination of this paragraph36 is advantageous to provide a relatively long rest period in thesecond time duration to penetrate and extract components of the coffeegrounds following a relatively short dispensation of brew water duringthe first time duration, which relatively long rest period of the secondtime duration is followed by a relatively long period of dispensation ofbrew water during the third time duration to remove components extractedfrom the coffee grounds during the rest period of the second timeduration. The relatively short optional rest period of the fourth timeduration is advantageous in helping to avoid over-extraction of thecoffee grounds. One example of such an optional brew water dispensationprofile sequence could include about 5 minutes for the first timeduration, about 20 minutes for the second time duration, about 30minutes for the third time duration and about 5 to 10 minutes for theoptional fourth time duration.

37. The cold brew coffee brewing system of any one of paragraphs 34-36,wherein each said first brew water profile period lasts for a timeperiod in a range having a lower limit selected from the groupconsisting of 2 minutes and 5 minutes and an upper limit selected fromthe group consisting of 45 minutes and 30 minutes, with one preferredrange being from 5 minutes to 30 minutes.

38. The cold brew coffee brewing system of any one of paragraphs 34-37,wherein each said second brew water profile period lasts for a timeperiod in a range having a lower limit selected from the groupconsisting of 3 minutes, 5 minutes and 10 minutes and an upper limitselected from the group consisting of 30 minutes and 20 minutes, withone preferred range being from 5 minutes to 20 minutes.

39. The cold brew coffee brewing system of any one of paragraphs 34-38,wherein the product preparation parameters include a feed coffeequantity; and

a proportion the brew water in the total quantity of the brew water tothe feed coffee in the feed coffee quantity is in a range having a lowerlimit selected from the group consisting of 1 liter of the brew waterper kilogram of the feed coffee, 2 liters of the brew water per kilogramof the feed coffee and 3 liters of the brew water per kilogram of thefeed coffee and having an upper limit selected from the group consistingof 12 liters of the brew water per kilogram of the feed coffee, 10liters of the brew water per kilogram of the feed coffee and 8 liters ofthe brew water per kilogram of the feed coffee, with one preferred rangebeing from 2 liters to 10 liters of the brew water per kilogram of thefeed coffee.

40. The cold brew coffee brewing system of any one of paragraphs 34-39,wherein the second brew water profile period comprises no brew waterdispensation.

41. The cold brew coffee brewing system of any one of paragraphs 31-40,wherein the brew control operation comprises dispensing a total quantityof the pre-infusion water to a said receiving location for pre-infusion,optionally selected from the group consisting of the first receivinglocation and the second receiving location, during the pre-infusionoperation at a pre-infusion water dispensation profile that is differentthan the brew water dispensation profile.

42. The cold brew coffee brewing system of paragraph 41, wherein thebrew control operation comprises dispensing the total quantity of thepre-infusion water to the said receiving location for pre-infusion overa period of time in a range having a lower limit selected from the groupconsisting of 1 minute and 2 minutes and an upper limit selected fromthe group consisting of 10 minutes, 6 minutes and 4 minutes, with onepreferred range being from 1 minute to 4 minutes.

43. The cold brew coffee brewing system of either one of paragraph 41 orparagraph 42, wherein an average rate of pre-infusion water dispensationto dispense the total quantity of the pre-infusion water during thepre-infusion operation is at least 4 times, preferably at least 6 timesand more preferably at least 8 times as large as an average rate of brewwater dispensation to dispense the total quantity of the brew waterduring the extraction operation, and optionally the average rate ofpre-infusion water dispensation during the pre-infusion operation is nolarger than 200 times and preferably no larger than 100 times theaverage rate of brew water dispensation during the extraction operation.

44. The cold brew coffee brewing system of any one of paragraphs 41-43,wherein a maximum rate of pre-infusion water dispensation during thepre-infusion operation is at least 4 times, preferably at least 6 timesand more preferably at least 8 times as large as a maximum rate of brewwater dispensation during the extraction operation, and optionally themaximum rate of pre-infusion water dispensation during the pre-infusionoperation is no greater than 200 times and preferably no larger than 100times the maximum rate of brew water dispensation during the extractionoperation.

45. The cold brew coffee brewing system of paragraph 41, wherein: thepre-infusion water dispensation profile comprises first pre-infusionwater profile periods of active pre-infusion water dispensation (activewater addition periods) with a second pre-infusion water profile period(saturation period) between occurrences of the first pre-infusion waterprofile periods; and

the second pre-infusion water profile period comprises no pre-infusionwater dispensation or pre-infusion water dispensation at a reduceddispensation rate relative to the first pre-infusion water profileperiods, preferably pre-infusion water dispensation at a dispensationrate no larger than 25% (and preferably no larger than 10%) of apre-infusion water dispensation rate of the first pre-infusion waterprofile periods and even more preferably no pre-infusion waterdispensation; and

optionally, the first pre-infusion water profile periods may each lastfor the same duration of time or one or more of the first pre-infusionwater profile periods may last for a different duration of time than oneor more other ones of the first pre-infusion water profile periods; and

optionally, the second pre-infusion water profile periods may each lastfor the same duration of time or one or more of the second pre-infusionwater profile periods may last for a different duration of time than oneor more other ones of the second pre-infusion water profile periods;

optionally, the pre-infusion operation comprises a final saturation restperiod, with no water dispensation from the water dispensing system,after a final said first pre-infusion water profile period of thepre-infusion water dispensation profile and prior to commencement ofdispensing the brew water to commence the extraction operation, andpreferably the final saturation rest period is longer in duration than aduration of any of the second pre-infusion water profile periods.

46. The cold brew coffee brewing system of paragraph 45, wherein thepre-infusion water dispensation profile includes a number of occurrencesof the first pre-infusion water profile period in a range having a lowerlimit selected from the group consisting of 2, 3, 4 and 5 occurrences ofthe first pre-infusion water profile periods and having an upper limitselected from the group consisting of 12, 10, 8 and 6 occurrences of thefirst pre-infusion water profile periods, and with one preferred rangebeing from 3 to 8 occurrences of prior said first pre-infusion waterprofile periods.

47. The cold brew coffee brewing system of either one of paragraph 45 orparagraph 46, wherein:

the pre-infusion operation comprises a final saturation rest period,with no water dispensation from the water dispensing system, after afinal said first pre-infusion water profile period of the pre-infusionwater dispensation profile and prior to commencement of dispensing thebrew water for the extraction operation; and

a sum of the times of all of the second pre-infusion water profileperiods and the final saturation rest period of the pre-infusionoperation is larger than a sum of the times of all of the firstpre-infusion water profile periods;

and optionally, the final saturation rest period has a duration that islonger than a duration of any prior said second pre-infusion waterprofile period and any prior said first pre-infusion water profileperiod. Such processing in the implementation combination of thisparagraph 47 is advantageous to provide a relatively long period of timefollowing each said first pre-infusion water profile period to permitpre-infusion water dispensed during the prior first pre-infusion waterprofile periods to saturate the coffee grounds, rather than to channelthrough the coffee grounds, and the optional longer final saturationrest period permits a significant final period for the coffee grounds tobecome saturated with the pre-infusion water prior to commencement ofdispensation of the brew water during the extraction operation, helpingto reduce potential for channeling of the brew water through the coffeegrounds during the extraction operation. Optionally, the finalsaturation rest period is preferably at least 1.5 times as long as, morepreferably at least 2 times as long as and even more preferably at least2.5 times as long as any prior said second pre-infusion water profileperiod.

48. The cold brew coffee brewing system of any one of paragraphs 45-47,wherein each said first pre-infusion water profile period lasts for atime period in a range having a lower limit selected from the groupconsisting of 1 minute, 2 minutes, 3 minutes and an upper limit selectedfrom the group consisting of 6 minutes, 4 minutes and 3 minutes,provided that the upper limit is selected to be larger than the lowerlimit, and with one preferred range being from 2 minutes to 3 minutes.

49. The cold brew coffee brewing system of any one of paragraphs 45-48,wherein each said second pre-infusion water profile period lasts for atime period in a range having a lower limit selected from the groupconsisting of 2 minutes, 3 minutes, 4 minutes and 5 minutes and an upperlimit selected from the group consisting of 10 minutes, 7 minutes, 5minutes and 4 minutes, provided that the upper limit is selected to belarger than the lower limit, and with one preferred range being from 3minutes to 5 minutes for each said second pre-infusion water profileperiod.

50. The cold brew coffee brewing system of any one of paragraphs 45-49,wherein each said second pre-infusion water profile period has aduration at least 1 minute longer than an immediately preceding saidfirst pre-infusion water profile period.

51. The cold brew coffee brewing system of any one of paragraphs 45-50,wherein each said second pre-infusion water profile period has aduration at least 50% longer than an immediately preceding said firstpre-infusion water profile period.

52. The cold brew coffee brewing system of any one of paragraphs 45-51,wherein the second pre-infusion water profile period comprises nopre-infusion water dispensation.

53. The cold brew coffee brewing system of any one of paragraphs 41 and45-52, wherein the duration of the pre-infusion water dispensationprofile between first commencement of dispensation of the pre-infusionwater and completion of dispensation of the total quantity of thepre-infusion water is in a range having a lower limit selected from thegroup consisting of 4 minutes, 6 minutes and 10 minutes and an upperlimit selected from the group consisting of 40 minutes, 30 minutes and20 minutes, with one preferred range being from 6 minutes to 20 minutes.

54. The cold brew coffee brewing system of any one of paragraphs 41-53,wherein the product preparation parameters include a feed coffeequantity; and

a proportion of a total quantity of the pre-infusion water dispensedduring the pre-infusion operation to the feed coffee in the feed coffeequantity is in a range having a lower limit selected from the groupconsisting of 0.5 liter of the pre-infusion water per kilogram of thefeed coffee, 0.7 liter of the pre-infusion water per kilogram of thefeed coffee, and 0.9 liters of the pre-infusion water per kilogram ofthe feed coffee and having an upper limit selected from the groupconsisting of 2 liters of the pre-infusion water per kilogram of thefeed coffee, 1.7 liters of the pre-infusion water per kilogram of thefeed coffee and 1.5 liters of the pre-infusion water per kilogram of thefeed coffee, with one preferred range being from 0.7 liters to 1.5liters of the pre-infusion water per kilogram of the feed coffee.

55. The cold brew coffee brewing system of any one of paragraphs 41-54,wherein the product preparation parameters include a feed coffeequantity; and

a proportion of a total quantity of water dispensed to contact thecoffee grounds during the pre-infusion operation and the extractionoperation to the feed coffee in the feed coffee quantity is in a rangehaving a lower limit selected from the group consisting of 1.5 liters ofwater per kilogram of the feed coffee, 2.7 liters of water per kilogramof the feed coffee and 3.9 liters of water per kilogram of the feedcoffee feed coffee and having an upper limit selected from the groupconsisting of 14 liters of the pre-infusion water per kilogram, 10.7liters of water per kilogram of the feed coffee.

56. The cold brew coffee brewing system of any one of paragraphs 31-55,wherein the brew control operation comprises, after the total quantityof the brew water has been dispensed to the first receiving location,directing the user interface to display an indication that preparationof the cold brew coffee product is complete; and

optionally, the product preparation parameters comprise total yield ofcold brew coffee and the brew control operation comprises discontinuingdispensation of the brew water when the total quantity of brew water hasbeen dispensed based on a determination by the controller unit that thetotal yield of cold brew coffee has been achieved, optionally takinginto account a volume of residual water retained with the coffee groundsfollowing the extraction operation.

57. The cold brew coffee brewing system of paragraph 56, wherein thedirecting the user interface to display the indication that preparationof the cold brew coffee product is complete follows dispensation of thetotal quantity of the brew water by a final drainage wait time (finalrest period) in a range having a lower limit selected from the groupconsisting of zero minutes (no drainage wait time), 1 minute, 2 minutes,3 minutes and 4 minutes and having an upper limit selected from thegroup consisting of 30 minutes, 20 minutes, 15 minutes, 12 minutes and10 minutes, with one preferred range being from 3 minutes to 12 minutes.

58. The cold brew coffee brewing system of any one of paragraphs 10-57,wherein the brew control operation comprises, after the extractionoperation, dispensation of dilution water, at the direction of thecontroller unit, from the water dispensing system following theextraction operation, to not contact the coffee grounds and for dilutionof the collected cold brew coffee to prepare a diluted cold brewproduct, for example at a diluted level desired for consumption.

59. The cold brew coffee brewing system of paragraph 58, wherein theproduct preparation parameters comprise a first target criteria,optionally a first target total dissolved solids (TDS) content, for thecold brew coffee product and a second target criteria, optionally asecond target TDS content that is smaller than a first target TDScontent of the cold brew coffee product, for the diluted cold brewproduct, and the brew control operation comprises automaticallydispensing the dilution water from the water dispensing system to a saidreceiving location other than the first receiving location, andpreferably to the second receiving location, following the extractionoperation.

60. The cold brew coffee brewing system of any one of paragraphs 10-57,wherein the brew control operation comprises, after the extractionoperation, optional dispensation of dilution water, at the direction ofthe controller unit pursuant to instructions from a user, from the waterdispensing system to not contact the coffee grounds and for dilution ofthe collected cold brew coffee to prepare a diluted cold brew product,for example at a diluted level desired for consumption.

61. The cold brew coffee brewing system of paragraph 60, wherein thebrew control operation comprises;

displaying at the user interface a product dilution notification; and

dispensation of the dilution water from the water dispensing system inresponse to receipt by the controller unit of a dilution control commandfrom a user following the product dilution notification.

62. The cold brew coffee brewing system of paragraph 61, wherein thedilution control command comprises specification by the user of productcriteria for preparation of the diluted cold brew product, and the brewcontrol operation comprises dispensation from the water dispensingsystem of a total volume of the dilution water determined by thecontroller unit based at least in part on the product criteria to dilutethe collected cold brew coffee to prepare the diluted cold brew coffeeproduct.

63. The cold brew coffee brewing system of paragraph 62, wherein productcriteria comprise a total dissolved solids (TDS) content for thecollected cold brew coffee.

64. The cold brew coffee brewing system of either one of paragraph 62 orparagraph 63, wherein the product preparation parameters comprise afirst target value for a first product parameter, optionally a firsttarget TDS for the cold brew coffee product, and the product criteriafor the dilution control command permits specification by the user of anew value for the first product parameter, which new value for the firstproduct parameter may be the same or different than the first targetvalue. This feature advantageously permits a user to specify an actuallymeasured value for the first product parameter for the collected coldbrew coffee and to have the diluted cold brew product prepared tospecifications with an appropriate amount of dilution water dispensed atthe direction of the controller unit based at least in part on theactual measured properties of the collected cold brew coffee rather thana target value of the product preparation parameters.

65. The cold brew coffee brewing system of any one of paragraphs 62-64,wherein the product preparation parameters comprise a second targetvalue for a second product parameter, optionally a second target TDScontent for the diluted cold brew product that is smaller than a targetTDS content for the cold brew coffee product, and the product criteriafor the dilution control command permits specification by the user of anew value for the second product parameter, which new value for thesecond product parameter may be the same or different than the secondtarget value. This feature advantageously permits a user to modify adesired property of the diluted cold brew product following theextraction operation based on a reconsideration of the desired dilutedcold brew product, which may be influenced by actual measured propertiesof the collected cold brew coffee.

66. The cold brew coffee brewing system of any one of paragraphs 60-65,wherein the dispensation of the dilution water is to the first receivinglocation.

67. The cold brew coffee brewing system of any one of paragraphs 60-65,wherein the dispensation of the dilution water is to the secondreceiving location.

68. The cold brew coffee brewing system of any one of paragraphs 10-67,wherein the controller unit has stored therein a plurality of differentsets of product preparation parameters corresponding to a plurality ofdifferent said cold brew coffee products for alternative preparationduring the brewing process cycle.

69. The cold brew coffee brewing system of paragraph 68, wherein thebrew control operation comprises directing the user interface to prompta user to make a product selection of a said cold brew coffee productfrom among the plurality of different said cold brew coffee products forpreparation during the cold brewing process cycle and waiting for acontrol instruction making the product selection.

70. The cold brew coffee brewing system of paragraph 69, wherein thebrew control operation comprises directing the user interface to displayone or more said product preparation parameters for a selected said coldbrew coffee product.

71. The cold brew coffee brewing system of any one of paragraphs 10-70,comprising hierarchical access to the controller unit, the hierarchicalaccess comprising at least a first hierarchical level of accesspermitting operation of the controller unit to execute a said brewcontrol operation to perform a said cold brewing process cycle toprepare the cold brew product according to the product preparationparameters already stored in the controller unit.

72. The cold brew coffee brewing system of paragraph 71, wherein thehierarchical access comprises a second hierarchical level of access,different than the first hierarchical level of access, the secondhierarchical level of access permitting storing in the controller unit aproduct modification wherein the product modification comprises a memberselected from the group consisting of modifying product preparationparameters for a said cold brew coffee product already stored in thecontroller unit, storing a set of product preparation parameters for anew said cold brew coffee product and combinations thereof

73. The cold brew coffee brewing system of paragraph 72, wherein thefirst hierarchical level of access does not permit storing in thecontroller unit a said product modification.

74. The cold brew coffee brewing system of any one of paragraphs 71-73,wherein the hierarchical access comprises a third hierarchical level ofaccess, different than the first hierarchical level of access, the thirdhierarchical level of access permitting an operation selected from thegroup consisting of:

(i) storing in the controller unit a product menu change to a menu ofcoffee products for preparation by the cold brew coffee brewing system;

(ii) accessing stored system utilization information comprisingproduction quantity of a said cold brew coffee product produced by thecold brew coffee system over a period of time; and

(iii) combinations of (i) and (ii)

and, optionally, wherein the hierarchical access comprises the secondhierarchical level of access with the second level of hierarchicalaccess being different than the first level of hierarchical access anddifferent than the third hierarchical level of access.

75. The cold brew coffee brewing system of paragraph 74, wherein theproduct menu change comprises adding a said cold brew coffee product tothe menu of coffee products.

76. The cold brew coffee brewing system of either one of paragraph 74 or75, wherein the product menu change comprises removing a said cold brewcoffee product from the menu of coffee products.

77. The cold brew coffee brewing system of any one of paragraphs 74-76,wherein the product menu change comprises changing said productpreparation parameters of a said cold brew coffee product.

78. The cold brew coffee brewing system of any one of paragraphs 74-77,wherein the product menu change comprises changing a product name ordescription in the product menu of a said cold brew coffee product.

79. A cold brew coffee brewing network, comprising:

a plurality of said cold brew coffee brewing systems according to anyone of paragraphs 64-68;

a remote central server to receive information from and provideinformation to each said cold brew coffee brewing system of the networkthrough a remote access communication connection, optionally through acommunication module of the cold brew coffee brewing system.

The cold brew coffee brewing system may be used to prepare a cold brewcoffee product, and in the performance of methods for making a cold brewcoffee product. Some exemplary methods are presented in the numberedparagraphs that follow.

80. A method for making a cold brew coffee product, comprising:

providing a cold brew coffee brewing system according to any one ofparagraphs 1-78;

disposing the extraction vessel containing coffee grounds in the brewingorientation at the first receiving location;

during an extraction operation, dispensing from the water dispensingsystem at the first receiving location into the extraction vessel abovethe coffee grounds a total quantity of the brew water at a brew waterdispensation profile for preparation of the cold brew coffee product;

collecting cold brew coffee exiting the extraction vessel in acollection container disposed in the collection orientation in thesecond receiving location.

81. The method of paragraph 80, wherein the total quantity of the brewwater is dispensed into the extraction vessel at the first receivinglocation over a period of time in a range having a lower limit selectedfrom the group consisting of 30 minutes, 40 minutes, 50 minutes and 60minutes and an upper limit selected from the group consisting of 240minutes, 180 minutes, 150 minutes and 120 minutes, and with onepreferred range being from 50 minutes to 150 minutes.

82. The method of either one of paragraph 80 or paragraph 81, whereinthe brew water dispensation profile comprises first brew water profileperiods of brew water dispensation (active brew periods) with a secondbrew water profile period (rest period) between occurrences of the firstbrew water profile periods; and

the second brew water profile period comprises no brew waterdispensation or brew water dispensation at a reduced dispensation raterelative to the first brew water profile periods, preferably brew waterdispensation at a dispensation rate no larger than 25% (and morepreferably no larger than 10%) of a brew water dispensation rate of thefirst brew water profile periods and even more preferably no brew waterdispensation; and

optionally, the first brew water profile periods may each last for thesame duration of time or one or more of the first brew water profileperiods may last for a different duration of time than one or more otherones of the first brew water profile periods; and

optionally, the second brew water profile periods may each last for thesame duration of time or one or more of the second brew water profileperiod may last for a different duration of time than one or more otherones of the second brew water profile periods;

optionally, a said second brew water profile period may follow a finalone of the first brew water profile periods.

83. The method of any one of paragraph 82, wherein the brew waterdispensation profile includes a number of occurrences of the first brewwater profile period in a range having a lower limit selected from thegroup consisting of 2, 3 and 4 occurrences of the first brew waterprofile periods and having an upper limit selected from the groupconsisting of 120, 24 and 12 occurrences of the first brew water profileperiods, and with one preferred range being from 4 to 12 occurrences ofthe first brew water profile periods.

84. The method of either one of paragraph 82 or paragraph 83, wherein atleast one said second brew water profile period lasts for a longerduration of time than at least one said first brew water profile period;and

optionally, the brew water dispensation profile includes a sequenceincluding a said first brew water profile period lasting a first timeduration, followed by a said second brew water profile period lasting asecond time duration, and followed by a different said first brew waterprofile period lasting a third time duration, and optionally thedifferent said first brew water profile period is followed by adifferent said second brew water profile period lasting a fourth timeduration, wherein the second time duration is at least as long as, andpreferably longer than, the first time duration and the third timeduration is longer than the optional fourth time duration, andoptionally wherein the third time duration is longer than the first timeduration and further optionally the second time duration is longer thanthe optional fourth time duration, and which fourth time duration may ormay not be a final rest period during the extraction operation. Suchoptional processing in the implementation of this of paragraph 74 isadvantageous to provide a relatively long rest period in the second timeduration to penetrate and extract components of the coffee groundsfollowing a relatively short dispensation of brew water during the firsttime duration, which relatively long rest period of the second timeduration is followed by a relatively long period of dispensation of brewwater during the third time duration to remove components extracted fromthe coffee grounds during the rest period of the second time duration.The relatively short optional rest period of the fourth time duration isadvantageous in helping to avoid over-extraction of the coffee grounds.One example of such an optional brew water dispensation profile sequencecould include about 5 minutes for the first time duration, about 20minutes for the second time duration, about 30 minutes for the thirdtime duration and about 5 to 10 minutes for the optional fourth timeduration.

85. The method of any one of paragraphs 82-84, wherein each said firstbrew water profile period lasts for a time period in a range having alower limit selected from the group consisting of 2 minutes and 5minutes and an upper limit selected from the group consisting of 45minutes and 30 minutes, with one preferred range being from 5 minutes to30 minutes.

86. The method of any one of paragraphs 82-85, wherein each said secondbrew water profile period lasts for a time period in a range having alower limit selected from the group consisting of 3 minutes, 5 minutesand 10 minutes and an upper limit selected from the group consisting of30 minutes and 20 minutes, with one preferred range being from 5 minutesto 20 minutes.

87. The method of any one of paragraphs 82-86, wherein a proportion ofthe total quantity of the brew water to a feed coffee quantity is in arange having a lower limit selected from the group consisting of 1 literof the brew water per kilogram of the feed coffee, 2 liters of the brewwater per kilogram of the feed coffee and 3 liters of the brew water perkilogram of the feed coffee and having an upper limit selected from thegroup consisting of 12 liters of the brew water per kilogram of the feedcoffee, 10 liters of the brew water per kilogram of the feed coffee and8 liters of the brew water per kilogram of the feed coffee, with onepreferred range being from 2 liters to 10 liters of the brew water perkilogram of the feed coffee.

88. The method of any one of paragraphs 80-87, wherein the disposing theextraction vessel containing coffee grounds in the brewing orientationat the first receiving location comprises disposing the extractionvessel in the brewing orientation at the first receiving location withthe extraction vessel containing a pre-infusion mixture comprising thecoffee grounds and pre-infusion water.

89. The method of paragraph 88, comprising preparing the pre-infusionmixture in the extraction vessel during a pre-infusion operation, andwherein the preparing the pre-infusion mixture comprises:

loading the coffee grounds, preferably in a dry form, into theextraction vessel; and

after the loading the coffee grounds into the extraction vessel,dispensing a total quantity of the pre-infusion water for thepre-infusion mixture from the water dispensing system at a saidreceiving location for pre-infusion that is the first receiving locationinto the extraction vessel above the coffee grounds, the total quantityof the pre-infusion water being dispensed with a pre-infusion waterdispensation profile, and wherein the pre-infusion water dispensationprofile is different than the brew water dispensation profile.

90. The method of paragraph 89, comprising:

during the dispensing the pre-infusion water into the extraction vessel,the extraction vessel is received in the first receiving location in apre-brewing orientation, in which a bottom end of the extraction vesselis closed to fluid flow out of the bottom end of the extraction vessel;

after dispensing the total quantity of the pre-infusion water into theextraction vessel for the pre-infusion mixture, disposing the extractionvessel containing the pre-infusion mixture in the brewing orientation atthe first receiving location.

91. The method of paragraph 90, wherein;

the preparing the pre-infusion mixture in the extraction vesselcomprises, after dispensing the total quantity of the pre-infusion waterinto the extraction vessel, mixing the coffee grounds and the totalquantity of the pre-infusion water in the extraction vessel, optionallywith a mixer, and further optionally a manually-operated mixer; and

optionally, the mixing is prior to the disposing the extraction vesselcontaining the pre-infusion mixture in the brewing orientation at thefirst receiving location, and further optionally the bottom end of theextraction vessel is closed to fluid flow out of the bottom end of theextraction vessel during the mixing.

92. The method of paragraph 89, wherein during the dispensing thepre-infusion water into the extraction vessel, the extraction vessel isreceived at the first receiving location, optionally in the brewingorientation.

93. The method of any one of paragraphs 89-92, wherein the totalquantity of the pre-infusion water is dispensed from a water dispenserof the water dispensing system to the extraction vessel at the firstreceiving location; and

the total quantity of the brew water is dispensed from the same waterdispenser of the water dispensing system to the extraction vessel at thefirst receiving location.

94. The method of either one of paragraph 92 or paragraph 93, wherein:

the pre-infusion water dispensation profile comprises first pre-infusionwater profile periods (at least 2) of active pre-infusion waterdispensation (active water addition periods) with a second pre-infusionwater profile period (saturation rest period) between occurrences of thefirst pre-infusion water profile periods; and

the second pre-infusion water profile period comprises no pre-infusionwater dispensation or pre-infusion water dispensation at a reduceddispensation rate relative to the first pre-infusion water profileperiods, preferably pre-infusion water dispensation at a dispensationrate no larger than 25% (and more preferably no larger than 10%) of apre-infusion water dispensation rate of the first pre-infusion waterprofile periods and even more preferably no pre-infusion waterdispensation; and

optionally, the first pre-infusion water profile periods may each lastfor the same duration of time or one or more of the first pre-infusionwater profile periods may last for a different duration of time than oneor more other ones of the first pre-infusion water profile periods; and

optionally, the second pre-infusion water profile periods may each lastfor the same duration of time or one or more of the second pre-infusionwater profile periods may last for a different duration of time than oneor more other ones of the second pre-infusion water profile periods;

optionally, the pre-infusion operation comprises a final saturation restperiod with no water dispensation to the first receiving location aftera final said first pre-infusion water profile period of the pre-infusionwater dispensation profile and prior to commencement of dispensing thebrew water into the extraction vessel, and preferably the finalsaturation rest period is longer in duration than a duration of anyprior said second pre-infusion water profile period.

95. The method of paragraph 94, wherein the pre-infusion waterdispensation profile includes a number of occurrences of the firstpre-infusion water profile period in a range having a lower limitselected from the group consisting of 2, 3, 4 and 5 occurrences of thefirst pre-infusion water profile periods and having an upper limitselected from the group consisting of 12, 10, 8, and 6 occurrences ofthe first pre-infusion water profile periods, and with one preferredrange being from 3 to 8 occurrences of the first pre-infusion waterprofile periods.

96. The cold brew coffee brewing system of either one of paragraph 94 orparagraph 95, wherein:

the pre-infusion operation comprises a final saturation rest period withno water dispensation to the first receiving location after a final saidfirst pre-infusion water profile period of the pre-infusion waterdispensation profile and prior to commencement of dispensing the brewwater for the extraction operation; and

a sum of the times of all of the second pre-infusion water profileperiods and the final saturation rest period of the pre-infusionoperation is larger than a sum of the times of all of the firstpre-infusion water profile periods;

and optionally, the final saturation rest period has a duration that islonger than a duration of any prior said second pre-infusion waterprofile period and any prior said first pre-infusion water profileperiod. Such processing in the implementation combination of thisparagraph 96 is advantageous to provide a relatively long period of timefollowing each said first pre-infusion water profile period to permitpre-infusion water dispensed during the prior first pre-infusion waterprofile periods to saturate the coffee grounds, rather than to channelthrough the coffee grounds, and the optional longer final saturationrest period permits a significant final period for the coffee grounds tobecome saturated with the pre-infusion water prior to commencement ofdispensation of the brew water during the extraction operation, helpingto reduce potential for channeling of the brew water through the coffeegrounds during the extraction operation. Optionally, the finalsaturation rest period is preferably at least 1.5 times as long as, morepreferably at least 2 times as long as and even more preferably at least2.5 times as long as any prior said second pre-infusion water profileperiod.

97. The method of any one of paragraphs 94-96, wherein each said firstpre-infusion water profile period lasts for a time period in a rangehaving a lower limit selected from the group consisting of 1 minute, 2minutes, 3 minutes and an upper limit selected from the group consistingof 6 minutes, 4 minutes and 3 minutes, provided that the upper limit isselected to be larger than the lower limit, and with one preferred rangebeing from 2 minutes to 3 minutes.

98. The method of any one of paragraphs 94-97, wherein each said secondpre-infusion water profile period lasts for a time period in a rangehaving a lower limit selected from the group consisting of 2 minutes, 3minutes, 4 minutes and 5 minutes and an upper limit selected from thegroup consisting of 10 minutes, 7 minutes, 5 minutes and 4 minutes,provided that the upper limit is selected to be larger than the lowerlimit, and with one preferred range being from 3 minutes to 5 minutesfor each said second pre-infusion water profile period.

99. The method of any one of paragraphs 94-98, wherein each said secondpre-infusion water profile period has a duration at least 1 minutelonger than an immediately preceding said first pre-infusion waterprofile period.

100. The method of any one of paragraphs 94-99, wherein each said secondpre-infusion water profile period has a duration at least 50% longerthan an immediately preceding said first pre-infusion water profileperiod.

101. The method of any one of paragraphs 94-100, wherein the secondpre-infusion water profile period comprises no pre-infusion waterdispensation.

102. The method of any one of paragraphs 89 and 94-101, wherein theduration of the pre-infusion water dispensation profile between firstcommencement of dispensation of the pre-infusion water and completion ofdispensation of the total quantity of the pre-infusion water is in arange having a lower limit selected from the group consisting of 4minutes, 6 minutes and 10 minutes and an upper limit selected from thegroup consisting of 40 minutes, 30 minutes and 20 minutes, with onepreferred range being of from 6 minutes to 20 minutes.

103. The method of any one of paragraphs 80-88, wherein the disposingthe extraction vessel containing coffee grounds in the brewingorientation at the first receiving location comprises loading into theextraction vessel a pre-prepared, pre-infusion mixture comprising thecoffee grounds and the pre-infusion water.

104. The method of paragraph 103, comprising preparing the pre-infusionmixture in a pre-infusion container during a pre-infusion operation, thepreparing the pre-infusion mixture comprising, prior to disposing theextraction vessel containing coffee grounds in the brewing orientationof the first receiving location:

disposing the pre-infusion container containing the coffee grounds,preferably in a dry form, in a pre-infusion orientation at a saidreceiving location for pre-infusion, optionally selected from the groupconsisting of the first receiving location and the second receivinglocation;

dispensing the pre-infusion water for the pre-infusion mixture from thewater dispensing system at the said receiving location for pre-infusioninto the pre-infusion container above the coffee grounds, thepre-infusion water being dispensed with a pre-infusion waterdispensation profile to provide a total quantity of the pre-infusionwater for the pre-infusion mixture;

after the dispensing the total quantity of the pre-infusion water,removing the pre-infusion container with the total quantity of thepre-infusion water and the coffee grounds from the said receivinglocation; and

wherein the loading into the extraction vessel a pre-prepared,pre-infusion mixture comprises transferring the pre-infusion mixturefrom the pre-infusion container to the extraction vessel.

105. The method of paragraph 104, wherein the transferring occurs whenthe extraction vessel is not received in the brewing orientation in thefirst receiving location.

106. The method of paragraph 104, wherein the transferring occurs whenthe extraction vessel is received in the brewing orientation in thefirst receiving location.

107. The method of any one of paragraphs 104-106, wherein the preparingthe pre-infusion mixture comprises mixing the coffee grounds and thetotal quantity of the pre-infusion water in the pre-infusion containerfollowing the dispensing the total quantity of the pre-infusion waterinto the pre-infusion container, and optionally the mixing comprisesshaking the pre-infusion container containing the coffee grounds and thetotal quantity of the pre-infusion water.

108. The method of paragraph 107, wherein the mixing occurs when thepre-infusion container is not received in the said receiving location inthe pre-infusion orientation.

109. The method of either one of paragraph 107 or paragraph 108, whereinthe mixing comprises mixing contents of the pre-infusion container witha mixer, optionally with the mixer comprising a mixing memberselectively insertable into the pre-infusion container and manipulableto perform the mixing.

110. The method of any one of paragraphs 104-109, wherein the totalquantity of the pre-infusion water is dispensed from a first waterdispenser of the water dispensing system to the pre-infusion containerat the said receiving location for pre-infusion; and

the total quantity of the brew water is dispensed from a second waterdispenser, different than the first water dispenser, of the waterdispensing system to the extraction vessel at the first receivinglocation.

111. The method of any one of paragraphs 104-110, wherein thepre-infusion water dispensation profile is different than the brew waterdispensation profile.

112. The method of any one of paragraphs 89-92 and 104-111, comprisingdispensing the total quantity of the pre-infusion water at the saidreceiving location into the pre-infusion container or into theextraction vessel over a period of time in a range having a lower limitselected from the group consisting of 1 minute and 2 minutes and anupper limit selected from the group consisting of 10 minutes, 6 minutesand 4 minutes, with one preferred range being from 1 minutes to 4minutes.

113. The method of any one of paragraphs 89-92 and 104-112, wherein anaverage rate of pre-infusion water dispensation during the dispensingthe total quantity of the pre-infusion water is at least 4 times,preferably at least 6 times and more preferably at least 8 times aslarge as an average rate of brew water dispensation during thedispensing the brew water, and optionally the average rate ofpre-infusion water dispensation during the dispensing the total quantityof the pre-infusion water is no larger than 200 times and preferably nolarger than 100 times an average rate of brew water dispensation duringdispensing the brew water.

114. The method of any one of paragraphs 89-92 and 104-113, wherein amaximum rate of pre-infusion water dispensation during the pre-infusionwater dispensing is at least 4 times, preferably at least 6 times andmore preferably at least 8 times as large as a maximum rate of brewwater dispensation during the extraction operation, and optionally amaximum rate of pre-infusion water dispensation during the pre-infusionoperation is no greater than 200 times and preferably no larger than 100times a maximum rate of brew water dispensation during the extractionoperation.

115. The method of any one of paragraphs 89-92 and 104-114, wherein theproduct preparation parameters include a feed coffee quantity; and

a proportion of a total quantity of the pre-infusion water dispensedduring the pre-infusion operation to the feed coffee in the feed coffeequantity is in a range having a lower limit selected from the groupconsisting of 0.5 liter of the pre-infusion water per kilogram of thefeed coffee, 0.7 liter of the pre-infusion water per kilogram of thefeed coffee, and 0.9 liters of the pre-infusion water per kilogram ofthe feed coffee and having an upper limit selected from the groupconsisting of 2 liters of the pre-infusion water per kilogram of thefeed coffee, 1.7 liters of the pre-infusion water per kilogram of thefeed coffee and 1.5 liters of the pre-infusion water per kilogram of thefeed coffee, with one preferred range being from 0.7 liters to 1.5liters of the pre-infusion water per kilogram of the feed coffee.

116. The method of any one of paragraphs 89-92 and 104-115, wherein theproduct preparation parameters include a feed coffee quantity; and

a proportion of a total quantity of water dispensed to contact thecoffee grounds during the pre-infusion operation and the extractionoperation to the feed coffee in the feed coffee quantity is in a rangehaving a lower limit selected from the group consisting of 1.5 liters ofwater per kilogram of the feed coffee, 2.7 liters of water per kilogramof the feed coffee and 3.9 liters of water per kilogram of the feedcoffee feed coffee and having an upper limit selected from the groupconsisting of 14 liters of the pre-infusion water per kilogram, 10.7liters of water per kilogram of the feed coffee.

117. The method of any one of paragraphs 80-116, comprising during thedispensing the brew water, monitoring brew water flow rate relative to apreselected flow rate and adjusting a flow control valve to adjust thebrew water flow rate toward the preselected flow rate.

118. The method of paragraph 117, wherein the adjusting a flow controlvalve comprises manual adjustment of the flow control valve.

119. The method of paragraph 117, wherein the adjusting a flow controlvalve comprises automatic adjustment of the control valve by a flowcontrol system.

120. The method of any one of paragraphs 80-119, comprising, after thecollecting the cold brew coffee, preparing a diluted cold brew coffeeproduct, the preparing a diluted cold brew coffee product comprisingdispensing a volume of dilution water from the water dispensing systemand, without contacting the dilution water with the coffee grounds,diluting the collected cold brew coffee with the volume of the dilutionwater.

121. The method of paragraph 120, comprising prior to dispensing thedilution water from the water dispensing system, measuring a property ofthe collected cold brew coffee and determining the volume of thedilution water to dispense based at least in part on the measuredproperty.

122. The method of paragraph 121, wherein the property is totaldissolved solids (TDS) content of the collected cold brew coffee and thevolume of the dilution water is an amount of the dilution water toprepare the diluted cold brew product with a second TDS content that issmaller than the TDS content of the collected cold brew coffee.

123. The method of any one of paragraphs 80-122, comprising performing acold brewing process cycle with control by a brew control system of thecold brew coffee brewing system of any one of paragraphs 10-78 executinga said brew control operation.

124. A method for making a product modification in a cold brew coffeebrewing system of any one of paragraphs 72-78, the method comprising:

accessing the controller unit with the second hierarchical level ofaccess and storing in the controller unit a product modificationcomprising a member selected from the group consisting of modifyingproduct preparation parameters for a cold brew coffee product alreadystored in the controller unit, storing a set of product preparationparameters for a new cold brew product not already stored in thecontroller unit and combinations thereof

125. A method for making a product menu change to a menu of coffeeproducts for preparation by the cold brew coffee brewing system of anyone of paragraphs 74-78, the method comprising:

accessing the controller unit with the third hierarchical level ofaccess and performing an operation in the controller unit selected fromthe group consisting of:

-   -   (i) storing in the controller unit a product menu change to a        menu of coffee products for preparation by the cold brew coffee        brewing system;    -   (ii) accessing stored system utilization information comprising        production quantity of a said cold brew coffee product produced        by the cold brew coffee system over a period of time; and    -   (iii) combinations of (i) and (ii).

126. A method for making a global menu change using the cold brew coffeebrewing network of paragraph 79 to a menu of coffee products forpreparation by a plurality of the cold brew coffee brewing systems ofany one of paragraphs 64-68 the method comprising:

from the remote central server, accessing each said cold brew coffeebrewing system of the plurality of cold brew coffee brewing systems withthe third hierarchical level of access and performing an operation inthe controller unit of each said cold brew coffee brewing system of theplurality of cold brew coffee brewing systems, wherein the operation isselected from the group consisting of:

-   -   (i) storing in the controller unit a product menu change to a        menu of coffee products for preparation by the cold brew coffee        brewing system;    -   (ii) accessing stored system utilization information comprising        production quantity of a said cold brew coffee product produced        by the cold brew coffee system over a period of time; and    -   (iii) combinations of (i) and (ii).

127. Use of the cold brew coffee brewing system of any one of paragraphs1-78 to prepare a cold brew coffee product.

128. Use of the cold brew coffee brewing system of any one of paragraphs72-78 to make a product modification in the controller unit of the coldbrew coffee brewing system with a said second hierarchical level ofaccess.

129. Use of the cold brew coffee brewing system of any one of paragraphs74-78 to perform an operation in the controller unit with a said thirdhierarchical level of access.

The foregoing description of the present invention and various aspectsthereof, indicating the examples presented above, has been presented forpurposes of illustration and description. Furthermore, the descriptionis not intended to limit the invention to the form disclosed herein.Consequently, variations and modifications commensurate with the aboveteachings, and skill and knowledge of the relevant art, are within thescope of the present invention. The embodiments described hereinaboveare further intended to explain known modes of practicing the inventionand to enable others skilled in the art to utilize the invention in suchor other embodiments and with various modifications required by theparticular application(s) or use(s) of the present invention. It isintended that the appended claims be construed to include alternativeembodiments to the extent permitted by the prior art.

The description of a feature or features in a particular combination donot exclude the inclusion of an additional feature or features in avariation of the particular combination. Processing steps and sequencingare for illustration only, and such illustrations do not excludeinclusion of other steps or other sequencing of steps to an extent notnecessarily incompatible. Additional steps may be included between anyillustrated processing steps or before or after any illustratedprocessing step to an extent not necessarily incompatible.

The terms “comprising”, “containing”, “including” and “having”, andgrammatical variations of those terms, are intended to be inclusive andnonlimiting in that the use of such terms indicates the presence of astated condition or feature, but not to the exclusion of the presencealso of any other condition or feature. The use of the terms“comprising”, “containing”, “including” and “having”, and grammaticalvariations of those terms in referring to the presence of one or morecomponents, subcomponents or materials, also include and is intended todisclose the more specific embodiments in which the term “comprising”,“containing”, “including” or “having” (or the variation of such term) asthe case may be, is replaced by any of the narrower terms “consistingessentially of” or “consisting of” or “consisting of only” (or anyappropriate grammatical variation of such narrower terms). For example,a statement that something “comprises” a stated element or elements isalso intended to include and disclose the more specific narrowerembodiments of the thing “consisting essentially of” the stated elementor elements, and the thing “consisting of” the stated element orelements. Examples of various features have been provided for purposesof illustration, and the terms “example”, “for example” and the likeindicate illustrative examples that are not limiting and are not to beconstrued or interpreted as limiting a feature or features to anyparticular example. The term “at least” followed by a number (e.g., “atleast one”) means that number or more than that number. The term at “atleast a portion” means all or a portion that is less than all. The term“at least a part” means all or a part that is less than all. Whenreference is made to a “liquid medium” in which fluorogenic dyes aredissolved, such as in the case of the first liquid medium of theconcentrated dye formulation of the aqueous liquid medium of the aqueousdiluted dye formulation, it is meant the liquid composition in which thefluorogenic dyes are dispersed in solution, and not including thefluorogenic dyes themselves. Such a liquid medium as used herein alsodoes not include any suspended solids that may be carried by such aliquid composition. Such a liquid composition may include one or morethan one normally-liquid components (e.g., DMSO and/or water and/or oneor more other organic solvent components) and one or more normally-solidmaterials (e.g., dissolved salts and other additives of buffersolutions) that may be in solution in the liquid composition.

What is claimed is:
 1. A cold brew coffee brewing system to prepare coldbrew coffee by extraction of coffee grounds with brew water in asingle-pass, non-immersion extraction operation following a pre-infusionoperation to pre-infuse the coffee grounds with pre-infusion water, thesystem comprising: a flow-through extraction vessel to retain coffeegrounds for single-pass, non-immersion extraction of the coffee groundswith water to prepare cold brew coffee, the extraction vessel comprisinga fluid-permeable support to support coffee grounds in an extraction bedvolume in the extraction vessel during the extraction operation; a towerunit, comprising a plurality of receiving locations, the plurality orreceiving locations comprising: a first receiving location configured toselectively receive the extraction vessel in a brewing orientation in anelevated position for the extraction operation, wherein in the brewingorientation the extraction vessel is fluidly open at a fluid exit endadjacent a bottom of the extraction vessel for flow of cold brew coffeeout of the fluid exit end for single-pass, non-immersion extraction ofcoffee grounds to prepare the cold brew coffee; and a second receivinglocation, at a lower elevation than the first receiving location,configured to selectively receive a collection container in a collectionorientation to receive and collect the cold brew coffee from theextraction vessel during the extraction operation for preparation of acold brew coffee product comprising the collected cold brew coffee inthe collection container; a water dispensing system configured todispense the brew water into the extraction vessel above the coffeegrounds in the extraction vessel in the brewing orientation at the firstreceiving location during the extraction operation; and a brew controlsystem to control operation of the water dispensing system during a coldbrewing process cycle for preparation of the cold brew coffee product,wherein the brew control system comprises: a controller unit havingstored product preparation parameters for the cold brew coffee productand configured to execute a brew control operation for performance ofthe cold brewing process cycle to prepare a cold brew coffee productcorresponding to the product preparation parameters for the cold brewcoffee product; and a user interface in communication with thecontroller unit, the user interface configured to display information toa user and to receive input of instructions from the user forpreparation of the cold brew coffee product.
 2. The cold brew coffeebrewing system of claim 1, wherein the brew control operation comprisesdirecting the user interface to display at least one controlverification prompt prompting the user to input a corresponding controlinstruction indicating satisfaction of a corresponding process conditionto have the controller unit continue with the cold brewing process cycleand to direct performance of a corresponding next stage of the coldbrewing process cycle.
 3. The cold brew coffee brewing system of claim2, wherein a said control verification prompt is for satisfaction of asaid process condition comprising disposition of the coffee grounds in asaid receiving location for pre-infusion to receive water from the waterdispensing system for the cold brewing process cycle.
 4. The cold brewcoffee brewing system of claim 3, wherein for the said controlverification prompt, a corresponding said next stage of the cold brewingprocess cycle directed by the controller unit includes commencement ofdispensing pre-infusion water from the water dispensing system to thesaid receiving location for pre-infusion to mix with the coffee groundsto form a pre-infusion mixture.
 5. The cold brew coffee brewing systemof claim 4, wherein the said process condition comprises disposition ofthe coffee grounds in the extraction vessel at the said receivinglocation for pre-infusion to receive the pre-infusion water from thewater dispensing system, and wherein the said receiving location is thefirst receiving location.
 6. The cold brew coffee brewing system ofclaim 5, wherein the product preparation parameters comprise a totalquantity of the pre-infusion water to combine with the coffee groundsduring the pre-infusion operation, and the brew control operationcomprises; after the commencement of dispensing the pre-infusion waterfrom the water dispensing system, and at the direction of the controllerunit, discontinuing dispensing the pre-infusion water from the waterdispensing system when the controller unit identifies that the totalquantity of the pre-infusion water has been dispensed; and after thediscontinuing dispensing the pre-infusion water and a saturation restperiod following the discontinuing dispensing of the pre-infusion water,automatically commencing, at the direction of the controller unit,dispensing the brew water for the extraction operation, without furtherinput of instructions from the user to proceed to performance of theextraction operation.
 7. The cold brew coffee brewing system of claim 4,wherein a said control verification prompt is for satisfaction of acorresponding said process condition comprising receipt of apre-infusion container, different than the extraction vessel, in thesaid receiving location for pre-infusion in a pre-infusion orientationcontaining the coffee grounds for the pre-infusion mixture inconformance with the product preparation parameters for the cold brewcoffee product.
 8. The cold brew coffee brewing system of claim 4,wherein the product preparation parameters comprise a feed coffeesource; and the brew control operation comprises displayingidentification of the feed coffee source at the user interface prior topermitting acceptance by the controller unit of the corresponding saidcontrol instruction to direct commencement of the dispensing.
 9. Thecold brew coffee brewing system of claim 4, wherein the productpreparation parameters comprise a feed coffee grind requirement; and thebrew control operation comprises displaying identification of the feedcoffee grind requirement at the user interface prior to permittingacceptance by the controller unit of the corresponding said controlinstruction to direct commencement of the dispensing.
 10. The cold brewcoffee brewing system of claim 4, wherein the product preparationparameters comprise a feed coffee quantity; and the brew controloperation comprises displaying an indication of the feed coffee quantityat the user interface prior to permitting acceptance by the controllerunit of the corresponding said control instruction to directcommencement of the dispensing.
 11. The cold brew coffee brewing systemof claim 2, wherein: a first said control verification prompt is forsatisfaction of a corresponding first said process condition comprisingreceipt of the coffee grounds in the first receiving location forpre-infusion of the coffee grounds with the pre-infusion water inconformance with the product preparation parameters for the cold brewcoffee product, and performance of a corresponding first said next stageof the cold brewing process cycle directed by the controller unitincludes commencement of dispensing the pre-infusion water from thewater dispensing system to the first receiving location for thepre-infusion operation; a second said control verification prompt,display of which is after the first said control verification prompt, isfor satisfaction of a second said process condition comprising receiptof the extraction vessel in the first receiving location in theextraction orientation containing in the extraction bed a pre-infusionmixture including the coffee grounds and the pre-infusion water inconformance with the product preparation parameters for the cold brewcoffee product, and performance of a corresponding second said nextstage of the cold brewing process cycle directed by the controller unitincludes commencement of dispensing the brew water from the waterdispensing system to the first receiving location for the extractionoperation.
 12. The cold brew coffee brewing system of claim 11, whereinthe product preparation parameters comprise a feed coffee source; andthe brew control operation comprises displaying an indication of thefeed coffee source at the user interface prior to permitting acceptanceby the controller unit of the corresponding first said controlinstruction to direct commencement of the dispensing the pre-infusionwater from the water dispensing system.
 13. The cold brew coffee brewingsystem of claim 12, wherein the product preparation parameters comprisea feed coffee grind requirement; and the brew control operationcomprises displaying an indication of the feed coffee grind requirementat the user interface prior to permitting acceptance by the controllerunit of the corresponding first said control instruction to directcommencement of the dispensing the pre-infusion water from the waterdispensing system.
 14. The cold brew coffee brewing system of claim 13,wherein the product preparation parameters comprise a feed coffeequantity; and the brew control operation comprises displaying the feedcoffee quantity at the user interface prior to permitting acceptance bythe controller unit of the corresponding first said control instructionto direct commencement of dispensing the pre-infusion water from thewater dispensing system.
 15. The cold brew coffee brewing system ofclaim 11, wherein the product preparation parameters comprise a totalquantity of the pre-infusion water to combine with the coffee grounds toprepare the pre-infusion mixture, and the brew control operationcomprises; after the commencement of dispensing the pre-infusion waterfrom the dispensing system, and at the direction of the controller unit,discontinuing dispensing the pre-infusion water from the dispensingsystem when the controller identifies that the total quantity of thepre-infusion water has been dispensed; and after the discontinuingdispensing the pre-infusion water, displaying the second said controlverification prompt at the display awaiting input from the user of thesecond said control instruction indicating satisfaction of the secondsaid process condition to have the controller unit direct performance ofthe second said next stage of the cold brewing process cycle.
 16. Thecold brew coffee brewing system of claim 15, wherein the waterdispensing system comprises a first water dispenser to dispense thepre-infusion water to a said receiving location for pre-infusion and asecond water dispenser to separately dispense the brew water to thefirst receiving location, wherein the said receiving location forpre-infusion is selected from the group consisting of the firstreceiving location and the second receiving location.
 17. The cold brewcoffee brewing system of claim 15, wherein the brew control operationcomprises: after the extraction operation, optional dispensation ofdilution water, at the direction of the controller unit pursuant toinstructions from a user, from the water dispensing system to notcontact the coffee grounds and for dilution of the collected cold brewcoffee to prepare a diluted cold brew product; displaying at the userinterface a product dilution notification; and dispensation of thedilution water from the water dispensing system in response to receiptby the controller unit of a dilution control command from a userfollowing the product dilution notification.
 18. The cold brew coffeebrewing system of claim 17, wherein the dilution control commandcomprises specification by the user of product criteria for preparationof the diluted cold brew product, and the brew control operationcomprises dispensation from the water dispensing system of a totalvolume of the dilution water determined by the controller unit based atleast in part on the product criteria to dilute the collected cold brewcoffee to prepare the diluted cold brew coffee product.
 19. The coldbrew coffee brewing system of claim 1, wherein the brew controloperation comprises dispensing a total quantity of the brew water to thefirst receiving location during the extraction operation at a brew waterdispensation profile; the brew water dispensation profile comprisesfirst brew water profile periods of brew water dispensation with asecond brew water profile period between occurrences of the first brewwater profile periods; and the second brew water profile periodcomprises no brew water dispensation or brew water dispensation at areduced dispensation rate no larger than 25% of a brew waterdispensation rate of the first brew water profile periods.
 20. The coldbrew coffee brewing system of claim 19, wherein the brew waterdispensation profile includes a number of occurrences of the first brewwater profile period in a range of from 4 to 12 occurrences of the firstbrew water profile periods.
 21. The cold brew coffee brewing system ofclaim 19, wherein: the brew water dispensation profile includes asequence including a said first brew water profile period lasting afirst time duration, followed by a said second brew water profile periodlasting a second time duration, followed by a different said first brewwater profile period lasting a third time duration, and followed by adifferent said second brew water profile period lasting a fourth timeduration, wherein the second time duration is longer than the first timeduration and the third time duration is longer than the fourth timeduration, and wherein the third time duration is longer than the firsttime duration and the second time duration is longer than the fourthtime duration.
 22. The cold brew coffee brewing system of claim 19,wherein: each said first brew water profile period lasts for a timeperiod in a range of from 5 minutes to 30 minutes; and each said secondbrew water profile period lasts for a time period in a range of from 5minutes to 20 minutes.
 23. The cold brew coffee brewing system of claim19, wherein the brew control operation comprises dispensing a totalquantity of the pre-infusion water to a said receiving location forpre-infusion during the pre-infusion operation at a pre-infusion waterdispensation profile that is different than the brew water dispensationprofile, wherein the said receiving location is selected from the groupconsisting of the first receiving location and the second receivinglocation.
 24. The cold brew coffee brewing system of claim 23, whereinthe brew control operation comprises dispensing the total quantity ofthe pre-infusion water to the said receiving location for pre-infusionover a period of time in a range of from 1 minute to 4 minutes.
 25. Thecold brew coffee brewing system of 23, wherein an average rate ofpre-infusion water dispensation to dispense the total quantity of thepre-infusion water during the pre-infusion operation is at least 4 timesas large as an average rate of brew water dispensation to dispense thetotal quantity of the brew water during the extraction operation. 26.The cold brew coffee brewing system of claim 23, wherein: thepre-infusion water dispensation profile comprises first pre-infusionwater profile periods of active pre-infusion water dispensation with asecond pre-infusion water profile period between occurrences of thefirst pre-infusion water profile periods; and the second pre-infusionwater profile period comprises no pre-infusion water dispensation orpre-infusion water dispensation at a reduced dispensation rate relativeto the first pre-infusion water profile periods, preferably pre-infusionwater dispensation at a dispensation rate no larger than 25% of apre-infusion water dispensation rate of the first pre-infusion waterprofile periods and more preferably no pre-infusion water dispensation.27. The cold brew coffee brewing system of claim 19, wherein the brewcontrol operation comprises, after the total quantity of the brew waterhas been dispensed to the said location for pre-infusion, directing theuser interface to display an indication that preparation of the coldbrew coffee product is complete; and the product preparation parameterscomprise total yield of cold brew coffee and the brew control operationcomprises discontinuing dispensation of the brew water when the totalquantity of brew water has been dispensed based on a determination bythe controller unit that the total yield of cold brew coffee has beenachieved, taking into account a volume of residual water retained withthe coffee grounds following the extraction operation.
 28. The cold brewcoffee brewing system of claim 27, wherein the directing the userinterface to display the indication that preparation of the cold brewcoffee product is complete follows dispensation of the total quantity ofthe brew water by a final drainage wait time in a range of from 3minutes to 12 minutes.
 29. The cold brew coffee brewing system of claim1, wherein; the controller unit has stored therein a plurality ofdifferent sets of product preparation parameters corresponding to aplurality of different said cold brew coffee products for alternativepreparation during the brewing process cycle; the brew control operationcomprises directing the user interface to prompt a user to make aproduct selection of a said cold brew coffee product from among theplurality of different said cold brew coffee products for preparationduring the cold brewing process cycle and waiting for a controlinstruction making the product selection; and the brew control operationcomprises directing the user interface to display one or more saidproduct preparation parameters for a selected said cold brew coffeeproduct.
 30. The cold brew coffee brewing system of claim 29, comprisinghierarchical access to the controller unit, the hierarchical accesscomprising: a first hierarchical level of access permitting operation ofthe controller unit to execute a said brew control operation to performa said cold brewing process cycle to prepare the cold brew productaccording to the product preparation parameters already stored in thecontroller unit; a second hierarchical level of access, different thanthe first hierarchical level of access, the second hierarchical level ofaccess permitting storing in the controller unit a product modificationwherein the product modification comprises a member selected from thegroup consisting of modifying product preparation parameters for a saidcold brew coffee product already stored in the controller unit, storinga set of product preparation parameters for a new said cold brew coffeeproduct and combinations thereof, and the first hierarchical level ofaccess does not permit storing in the controller unit a said productmodification; and a third hierarchical level of access, different thanthe first hierarchical level of access and the second hierarchical levelof access, the third hierarchical level of access permitting anoperation selected from the group consisting of: (i) storing in thecontroller unit a product menu change to a menu of coffee products forpreparation by the cold brew coffee brewing system; (ii) accessingstored system utilization information comprising production quantity ofa said cold brew coffee product produced by the cold brew coffee systemover a period of time; and (iii) combinations of (i) and (ii) and,optionally, wherein the hierarchical access comprises the secondhierarchical level of access with the second level of hierarchicalaccess being different than the first level of hierarchical access anddifferent than the third hierarchical level of access.
 31. A cold brewcoffee brewing network, comprising: a plurality of said cold brew coffeebrewing systems according to claim 30; a remote central server toreceive information from and provide information to each said cold brewcoffee brewing system of the network through a remote accesscommunication connection.
 32. A method for making a cold brew coffeeproduct, comprising: providing a cold brew coffee brewing systemaccording to any one of claims 1-30; disposing the extraction vesselcontaining coffee grounds in the brewing orientation at the firstreceiving location; at the direction of the controller unit, dispensingfrom the water dispensing system at the first receiving location intothe extraction vessel above the coffee grounds a total quantity of thebrew water according to the product preparation parameters and the brewcontrol operation for preparation of the cold brew coffee product;collecting cold brew coffee exiting the extraction vessel in thecollection container disposed in the collection orientation in thesecond receiving location.
 33. The method of claim 32, wherein aproportion of the total quantity of the brew water to a feed coffeequantity is in a range of from 2 liters to 10 liters of the brew waterper kilogram of the feed coffee.
 34. The method of claim 33, wherein thedisposing the extraction vessel containing coffee grounds in the brewingorientation at the first receiving location comprises disposing theextraction vessel in the brewing orientation at the first receivinglocation with the extraction vessel containing a pre-infusion mixturecomprising the coffee grounds and pre-infusion water.
 35. The method ofclaim 34, comprising preparing the pre-infusion mixture in theextraction vessel, and wherein the preparing the pre-infusion mixturecomprises: loading the coffee grounds into the extraction vessel; andafter the loading the coffee grounds into the extraction vessel, and atthe direction of the controller unit, dispensing a total quantity of thepre-infusion water for the pre-infusion mixture from the waterdispensing system at the first receiving location into the extractionvessel above the coffee grounds, the total quantity of the pre-infusionwater being dispensed with a pre-infusion water dispensation profileaccording to the product preparation parameters and the brew controloperation.
 36. The method of claim 35, comprising: during the dispensingthe pre-infusion water into the extraction vessel, the extraction vesselis received in the first receiving location in a pre-brewingorientation, in which a bottom end of the extraction vessel is closed tofluid flow out of the bottom end of the extraction vessel; afterdispensing the total quantity of the pre-infusion water into theextraction vessel for the pre-infusion mixture, disposing the extractionvessel containing the pre-infusion mixture in the brewing orientation atthe first receiving location.
 37. The method of claim 32, wherein thedisposing the extraction vessel containing coffee grounds in the brewingorientation at the first receiving location comprises loading into theextraction vessel a pre-prepared, pre-infusion mixture comprising thecoffee grounds and pre-infusion water.
 38. The method of claim 37,comprising preparing the pre-infusion mixture in a pre-infusioncontainer, the preparing the pre-infusion mixture comprising, prior todisposing the extraction vessel containing coffee grounds in the brewingorientation of the first receiving location: disposing the pre-infusioncontainer containing the coffee grounds in a pre-infusion orientation ata said receiving location for pre-infusion, wherein the said receivinglocation is selected from the group consisting of the first receivinglocation and the second receiving location; at the direction of thecontroller unit, dispensing the pre-infusion water for the pre-infusionmixture from the water dispensing system at the said receiving locationfor pre-infusion into the pre-infusion container above the coffeegrounds according to the product preparation parameters and the brewcontrol operation, the pre-infusion water being dispensed with apre-infusion water dispensation profile to provide a total quantity ofthe pre-infusion water for the pre-infusion mixture; after thedispensing the total quantity of the pre-infusion water, removing thepre-infusion container with the total quantity of the pre-infusion waterand the coffee grounds from the said receiving location forpre-infusion; and wherein the loading into the extraction vessel apre-prepared, pre-infusion mixture comprises transferring thepre-infusion mixture from the pre-infusion container to the extractionvessel.
 39. The method of claim 38, wherein the preparing thepre-infusion mixture comprises mixing the coffee grounds and the totalquantity of the pre-infusion water in the pre-infusion containerfollowing the dispensing the total quantity of the pre-infusion waterinto the pre-infusion container.
 40. The method of claim 38, comprisingdispensing the total quantity of the pre-infusion water at the saidreceiving location for pre-infusion into the pre-infusion container overa period of time in a range of from 1 minutes to 10 minutes.
 41. Themethod of claim 38, wherein an average rate of pre-infusion waterdispensation during the dispensing the total quantity of thepre-infusion water is at least 4 times as large as an average rate ofbrew water dispensation during the dispensing the total quantity of thebrew water.
 42. The method of claims 38, comprising, after thecollecting the cold brew coffee, preparing a diluted cold brew coffeeproduct, the preparing a diluted cold brew coffee product comprisingdispensing, at the direction of the controller unit, a volume ofdilution water from the water dispensing system and, without contactingthe dilution water with the coffee grounds, diluting the collected coldbrew coffee with the volume of the dilution water.
 43. The method ofclaim 42, comprising prior to dispensing the dilution water from thewater dispensing system, measuring a property of the collected cold brewcoffee and determining, by the controller unit, the volume of thedilution water to dispense based at least in part on the measuredproperty.
 44. The method of claim 43, wherein the property is totaldissolved solids (TDS) content of the collected cold brew coffee and thevolume of the dilution water is an amount of the dilution waterdetermined by the controller unit to prepare the diluted cold brewproduct with a second TDS content that is smaller than the TDS contentof the collected cold brew coffee.